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Crock-Pot Hawaiian Meatballs Recipe
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!
Servings Prep Time
6People if serving as a main dish 15minutes
Cook Time
4 – 6Hours On LOW or 3 – 4 Hours On HIGH
Servings Prep Time
6People if serving as a main dish 15minutes
Cook Time
4 – 6Hours On LOW or 3 – 4 Hours On HIGH
Ingredients
  • 18ounces Jarred Pineapple Preservessuch as Smucker’s brand
  • 8ounces Hoisin Saucesuch as Lee Kum Kee brand
  • 2cloves Garlicminced
  • 3whole Bell Peppers1 red, 1 yellow and 1 orange
  • 32ounces Frozen Fully Cooked Meatballssuch as Farm Rich brand
Instructions
  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!
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