Crock-Pot Hawaiian Meatballs

Watch out dear readers, this recipe for Crock-Pot Hawaiian Meatballs is going to knock your socks off. These meatballs are mighty addictive. I actually made a double batch of this recipe in my large 7-quart slow cooker and took these to a potluck event at the kids school and they were a HUGE hit and not a single meatball was left. I was so sad.

But not really because later that week I made another batch and served these tasty meatballs over some sticky rice and a bag of frozen stir-fry vegetables that I cooked up with just some sesame oil and minced garlic and we had these for dinner.

The entire family gobbled these up…totally a kid friendly meal!

This is one of those recipes that has minimal prep – cut your bell peppers, mix your sauce and dump everything in the Crock-Pot, turn it on and let it cook away!

Crock-Pot Hawaiian Meatballs {via #SlowCooker #Appetizers #Meatballs #CrockPot

You just cannot go wrong with this recipe folks and there are only 5 ingredients which makes it just super easy to make.

I urge you to try this recipe yourself and either make it for dinner or as an appetizer for your next get together. You won’t be disappointed, I promise!

Crock-Pot Hawaiian Meatballs

Rating: 51

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Crock-Pot Hawaiian Meatballs

This simple recipe for Crock-Pot Hawaiian Meatballs is a crowd pleaser, You can easily double this recipe and cook in a larger slow cooker (6-7 quart) and take to your next pot-luck party. Or, serve over some rice with a side of stir-fry vegetables for a quick and easy family-friendly main dish!


1 (18 Oz.) Jar Pineapple Preserves (I used Smucker’s brand)
1 (8 Oz.) Jar Hoisin Sauce (I used Lee Kum Kee brand)
2 Teaspooons Minced Garlic
3 Bell Peppers (I used one of each – red, yellow, orange)
1 (32 Oz) Bag Frozen Fully Cooked Meatballs (I used Farm Rich brand)


  1. In a bowl mix together the pineapple preserves, hoisin sauce and minced garlic.
  2. Cut each bell pepper in half and scoop out seeds and cut off top stem end.
  3. Slice each bell pepper half into 1/2 inch strips and then cut crosswise into 1/2 chunks/cubes.
  4. Place frozen meatballs and cut bell peppers into a 4-5-quart slow cooker.
  5. Pour sauce over meatballs and give everything a quick toss.
  6. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours until meatballs are warmed through and bell peppers are tender.
  7. Serve as an appetizer or over rice as a main dish.
  8. Enjoy!