Slow Cooker Pineapple Barbecue Meatballs

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📋 Recipe: Slow Cooker Pineapple Barbecue Meatballs

  • Prep time: 10 minutes

  • Cook time: 2–3 hours (High) or 4–5 hours (Low)

  • Servings: 8–10 (as an appetizer)

Ingredients

  • Meatballs: 1 bag (28–32 oz) frozen precooked meatballs (beef, turkey, or plant-based)

  • Sauce: 1 bottle (18 oz) of your favorite BBQ sauce (hickory or honey works best)

  • Pineapple: 1 can (20 oz) pineapple chunks (reserve the juice!)

  • Aromatics: 1/2 cup red bell pepper, diced (optional, for crunch)

  • Zest: 1 tbsp soy sauce and 1 tsp garlic powder

Instructions

  1. Combine: Place the frozen meatballs into your slow cooker.

  2. Mix: In a medium bowl, whisk together the BBQ sauce, the juice from the pineapple can, soy sauce, and garlic powder.

  3. Pour: Pour the sauce mixture over the meatballs. Stir in the pineapple chunks and diced bell peppers.

  4. Slow Cook: Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours.

  5. Serve: Give them a good stir before serving to ensure every meatball is glistening with glaze. Garnish with green onions or sesame seeds if you’re feeling fancy.

💡 Tips for Success

  • Don’t Thaw: Keep the meatballs frozen! They hold their shape better during the slow cooking process and won’t get mushy.

  • The “Glaze” Trick: If the sauce looks too thin at the end, crack the lid open for the last 30 minutes of cooking. This allows steam to escape and thickens the sauce beautifully.

  • Heat Level: If you like a kick, add 1 teaspoon of red pepper flakes or a tablespoon of Sriracha to the sauce mix.

🥗 Nutritional Info (Per Serving)

Estimate based on 1/8th of the recipe using standard beef meatballs.

Nutrient Amount
Calories 320 kcal
Total Fat 14g
Carbohydrates 34g
Protein 16g
Sodium 850mg

Benefits of This Dish

  • High Protein: Provides a solid punch of protein, especially if using turkey or lean beef meatballs.

  • Low Effort: It’s a “dump and go” recipe—perfect for busy schedules.

  • Vitamin C: The pineapple and bell peppers add a nice boost of Vitamin C and antioxidants.

❓ Common Q&A

Q: Can I use fresh pineapple instead of canned?

A: Yes, but you’ll miss out on the canned juice which makes up the base of the sauce. If using fresh, add about 1/2 cup of store-bought pineapple juice to maintain the flavor profile.

Q: Can I make this on the stovetop?

A: Absolutely. Simmer in a large pot over medium-low heat for about 20–25 minutes until the meatballs are heated through and the sauce has thickened.

Q: What should I serve this with for a full meal?

A: This is incredible served over jasmine rice or quinoa. It also makes for great sliders on Hawaiian sweet rolls.

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