Description
This Spicy Hawaiian Crockpot Meatballs recipe combines sweet pineapple chunks with tangy BBQ sauce and a kick of red pepper flakes. Slow-cooked to tender perfection, these meatballs are ideal for easy entertaining or a comforting family meal.
Ingredients
Scale
Sauce and Seasoning
- 2 cups BBQ sauce (Kinders brand recommended)
- 20 oz can pineapple chunks, drained well
- 5 cloves garlic, grated or minced
- 1/2 – 1 tsp red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 4 green onions, diced
Meatballs
- 32 oz bag frozen pre-cooked meatballs (homestyle variety recommended)
- Extra green onions, for garnish (optional)
Instructions
- Combine sauce: In the slow cooker, mix together the BBQ sauce, drained pineapple chunks, grated garlic, red pepper flakes, salt, pepper, and diced green onions until well combined.
- Add meatballs: Stir in the frozen pre-cooked meatballs, ensuring each is well coated with the pineapple BBQ sauce mixture.
- Cook: Cover the slow cooker and cook on LOW setting for 4-5 hours or on HIGH for 2-2.5 hours. Stir occasionally to prevent sticking and ensure even cooking.
- Serve: Once cooked, garnish with extra diced green onions if desired and serve the meatballs hot as an appetizer or main dish.
Notes
- Adjust the amount of red pepper flakes according to your spice preference.
- Use pre-cooked meatballs to reduce overall cook time.
- Can be served with rice or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Kinders brand BBQ sauce is recommended for best flavor but any quality BBQ sauce can be used.
