Crockpot Hawaiian Meatballs
These Crockpot Hawaiian Meatballs are tender meatballs simmered in a tangy pineapple barbecue sauce with peppers and onions. An easy slow cooker dinner or party appetizer!
Servings: 6
Ingredients
- 2 pounds Frozen Cooked Homestyle Meatballs (thawed or frozen)
- 1 large Onion, chopped
- 2 Bell Peppers chopped
- 4 Green Onions chopped, white parts separated
- 1 20-ounce can Pineapple Chunks with Juice (drain & save the juice)
Sauce
- Reserved Pineapple Juice
- 4 cloves Garlic pressed
- ¼ cup Brown Sugar
- ¼ cup Low Sodium Soy Sauce (or use regular)
- ¼ cup Rice Wine Vinegar
- 1 ½ cups Barbecue Sauce
- 1 teaspoon Ginger Powder (or fresh, grated)
- ½ teaspoon Red Pepper Flakes
To Thicken
- 2 ½ Tablespoons Cornstarch
Instructions
Prep
- Prep the vegetables: Chop the onion and bell peppers into ½” chunks. Slice the green onions and separate the thicker white & light green parts (set the green parts aside). Separate the pineapple chunks from the juice (save the juice).
- To the crockpot add the onion, bell peppers, pineapple chunks, and the white parts of the green onions. Mix together.
Make the Sauce
- In a bowl, whisk together the pineapple juice, pressed garlic, brown sugar, soy sauce, rice wine vinegar, barbecue sauce, ginger powder, and red pepper flakes.
- Add the meatballs to the crockpot, then pour the sauce over them. Stir to combine and coat the meatballs.
Slow Cook
- Cover and cook on Low for 3-5 hours or High for 2-4 hours, or until the vegetables are at the desired tenderness.
Add the Thickener
- About 20 minutes before serving, add some of the hot sauce from the crockpot to a small bowl and carefully whisk in the cornstarch until smooth. Then stir it into the meatballs, cover and cook until thickened, about 20 minutes.
Serve
- Right before serving, stir in the reserved green onions.
- Serve over rice, potatoes, spaghetti squash, or noodles.
Notes
Tips
- You can use turkey or chicken meatballs, but I don’t recommend the Italian flavored as it will clash with the flavors of this recipe.
- Use any color bell pepper you like. I prefer 1 red bell pepper, and one green for both color and flavor.
- Fresh grated ginger can be used in place of the powdered.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled meatballs and sauce in a freezer bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the microwave or on the stovetop until heated through.
Nutrition
Calories: 385kcal
