Crock Pot Hawaiian Meatballs (+Video)
Easy Crock Pot Hawaiian Meatballs made with pineapple, BBQ sauce, and ginger. Sweet, tangy, and tender — perfect as a party appetizer or weeknight meal.
Servings: 8 servings
Calories: 647kcal
Equipment
Ingredients
- 3 pounds frozen meatballs
- 1 20 ounce can pineapple chunks, drained
- 2 cups BBQ sauce
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- ¼ cup brown sugar
- 1 tablespoon fresh grated ginger
- 3 cloves garlic
- 2 tablespoons chopped chives for garnish
Instructions
- To the bowl of a crock pot, add frozen meatballs and pineapple chunks.
- In a medium-size bowl, whisk together BBQ sauce, soy sauce, rice wine vinegar and brown sugar.
- Using a micro-plane, grate ginger, and garlic and whisk into the sauce. Pour the sauce over meatballs then gently toss to coat. Put lid on crock pot. Set to HIGH for 2-3 hours or LOW for 5-6.
- When done, sprinkle meatballs with chopped chives and serve.
Substitutations
- * ¼ teaspoon of dried ginger can be substituted for fresh grated.
- * Apple cider vinegar can be substituted for rice wine vinegar.
Video
Notes
Store:
Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. Freeze:
Place cooled meatballs and sauce in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the slow cooker or on the stovetop until warmed through.
Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. Freeze:
Place cooled meatballs and sauce in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the slow cooker or on the stovetop until warmed through.
Nutrition
Calories: 647kcal | Carbohydrates: 48g | Protein: 31g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 1240mg | Potassium: 777mg | Fiber: 2g | Sugar: 41g | Vitamin A: 240IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg