Description
Juicy meatballs bathed in a sticky barbecue sauce brightened by pineapple chunks, simmered slowly to caramelized perfection. Garnished with fresh green onions, they’re vibrant, sweet-spicy, and fall-apart tender.
Ingredients
- 1 pound frozen meatballs
- 1 cup pineapple chunks
- 1/2 cup pineapple juice
- 1 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 stalks green onions sliced
Instructions
- Place the frozen meatballs in the bottom of the slow cooker.
- In a medium bowl, whisk together pineapple juice, barbecue sauce, brown sugar, soy sauce, garlic powder, onion powder, and black pepper.
- Pour the sauce mixture over the meatballs and stir gently to coat.
- Add the pineapple chunks on top of the meatballs without stirring them in.
- Cover and cook on low for 4 hours or on high for 2 hours.
- About 15 minutes before serving, stir the meatballs and pineapple chunks together.
- Garnish with sliced green onions and serve warm.
Notes
- You can use homemade or store-bought frozen meatballs based on preference.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking.
- Add the pineapple chunks in the final hour if you prefer them less soft.
- Serve the meatballs over rice or with toothpicks for a party appetizer.