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Crockpot Hawaiian Meatballs

Easy Crockpot Hawaiian Meatballs

These crockpot Hawaiian meatballs are sweet, savory, and incredibly easy to make. Frozen meatballs simmer in a flavorful sauce made with pineapple, barbecue sauce, garlic, and brown sugar until tender and coated in a sticky glaze. Perfect for potlucks, game day, or an easy appetizer straight from the slow cooker.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 32 ounces frozen meatballs
  • 20 ounce can of pineapple chunks drained
  • 2 cups barbecue sauce
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • ¼ cup brown sugar
  • 1 tablespoon ginger paste
  • 3 garlic cloves minced
  • Green onions, for topping

Method
 

  1. Place the frozen meatballs into the slow cooker so they form an even layer on the bottom.
  2. Scatter the drained pineapple chunks over the meatballs.
  3. Add the brown sugar, ginger paste, minced garlic, soy sauce, and rice wine vinegar to the slow cooker.
  4. Pour the barbecue sauce over the ingredients and gently stir so the meatballs are coated in the sauce.
  5. Cover and cook on high for 2 to 3 hours, stirring occasionally so the sauce evenly coats the meatballs.
  6. Spoon the meatballs into a serving dish and garnish with sliced green onions before serving.

Notes

  • Frozen meatballs work best for this recipe and do not need to be thawed first.
  • Stir the slow cooker every 30 minutes if possible so the sauce evenly coats the meatballs.
  • If you prefer a thicker sauce, leave the lid slightly cracked during the last 15 minutes of cooking.
  • These meatballs can be served as an appetizer with toothpicks or over rice for a simple dinner.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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