Slow Cooker Pineapple Stuffed Hawaiian Meatballs Recipes

SLOW COOKER PINEAPPLE STUFFED HAWAIIAN MEATBALLS RECIPE - (4.4/5)

Steps:

• Preheat oven to 425°F. Line a rimmed baking sheet with foil. Set aside. In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients except pineapple chunks and mix until well combined. Shape meat mixture into an approximate 12 x 8-inch rectangle on a cutting board with even thickness. (I put parchment paper over the meat then roll with my rolling pin to form an even thickness rectangle.) Strain pineapple juice from one can pineapple chunks. Line 10 pineapple chunks across the meat and 5 down, for a total of 50 pineapple chunks. Using a pizza cutter, slice meat horizontally around pineapple to create 5 rows, then slice vertically around pineapple to create 10 rows and 50 squares. Shape squares into balls around pineapple chunks and line on baking sheet. Bake for 8 minutes, or until lightly browned. When cool enough to touch, line meatballs in rows in the slow cooker followed by drained pineapple chunks and red and green bell peppers. Add all Hawaiian sauce ingredients to a small saucepan and whisk until smooth. Bring to a boil then reduce heat and simmer until thickened, stirring constantly. Pour sauce over contents of slow cooker. Cover and cook on low heat for 2 hours or until cooked through, gently stirring one hour into cooking. Keep warm until serving. Serve with rice.

SLOW COOKER PINEAPPLE-BBQ MEATBALLS

Steps:

• Combine frozen meatballs, barbeque sauce, pineapple chunks and juice, onion, bell pepper, and garlic powder in a slow cooker. Mix all ingredients together until the meatballs are well covered with sauce using a large spoon. Put the lid on the slow cooker.
• Cook on Low for 4 to 6 hours, or High for 2 to 3 hours. Stir well before serving.

SLOW COOKER HAWAIIAN MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix ground beef, crushed soda crackers, onion, eggs, milk, garlic, salt, pepper, and ginger in a large bowl until well combined. Shape the mixture into 1- or 1 1/2-inch balls. Place on the prepared baking sheet.
• Bake in the preheated oven until browned, about 15 minutes.
• Combine pineapple and juice, brown sugar, vinegar, and soy sauce in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Mix cornstarch and water in a small bowl or cup and gradually stir into the boiling sauce until slightly thickened.
• Place meatballs in a slow cooker. Pour pineapple sauce over meatballs.
• Cover and cook on Low until meatballs are no longer pink inside and have absorbed the sauce, 4 to 5 hours.