Crockpot Hawaiian Meatballs: A Savory, One-Pan Comfort Dish
Tropical-inspired meatballs in a tangy pineapple glaze, slow-cooked to juicy perfection. This crowd-pleasing recipe combines sweet, savory, and spicy flavors with minimal effort, ideal for weeknights or gatherings.
- Prep Time: 10
- Cook Time: 180
- Total Time: 190
- Yield: 24 meatballs (6-8 servings) 1x
- Category: quick
- Method: Slow Cooking
- Cuisine: Tropical
- Diet: Non-Vegetarian
Ingredients
1 cup pineapple juice
½ cup brown sugar, packed
â…“ cup soy sauce
¼ cup ketchup
¼ cup rice vinegar or apple cider vinegar
2 pounds frozen meatballs (beef or turkey)
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
½ teaspoon red pepper flakes (optional, for heat)
2 green onions, sliced
Sesame seeds
1 tablespoon cornstarch
1 tablespoon cold water
Instructions
Whisk pineapple juice, brown sugar, soy sauce, ketchup, and rice vinegar in a bowl to make the sauce.
Add meatballs, chopped bell peppers, garlic, ginger (if using), and red pepper flakes (if using) to the crockpot.
Pour the sauce over the ingredients and stir to coat evenly.
Cover and cook on low for 4-5 hours or high for 2-3 hours until meatballs reach 165°F (74°C).
Mix cornstarch and cold water in a bowl, then add to the crockpot 30 minutes before serving to thicken the sauce.
Garnish with sliced green onions and sesame seeds before serving.
Notes
Use frozen meatballs without thawing. Adjust spice level with red pepper flakes. Serve over rice, with steamed vegetables, or as an appetizer. Make-ahead tip: Refrigerate or freeze leftovers for up to 3 days to enhance flavor.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 150
- Sugar: 4g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://yumandrun.com/crockpot-hawaiian-meatballs/