Slow Cooker Hawaiian Meatballs take just a few minutes of prep in the morning and you will come home to the most delicious meatballs in a sweet and sour pineapple sauce. A kid favorite and so simple!
My kids have been obsessed with meatballs lately.
I guess I should say more obsessed because meatballs have always been a favorite. But lately, they can’t get enough. I made spaghetti the other night and all the meatballs were gone well before the noodles were!
Since a couple of my boys are currently going through weird picky stages, I’ve decided we’re having meatballs for every meal!
Okay maybe not, but I figured I could make them more often and switch it up from the usual spaghetti.
My kids ate the entire batch of these Slow Cooker Hawaiian Meatballs!
In one sitting.
The sauce is sweet and sour but it isn’t the usual red sweet and sour sauce like the one I use in my sweet and sour chicken – this one is made from pineapple juice, brown sugar, vinegar, and soy sauce.
How To Make Slow Cooker Hawaiian Meatballs!
- Place meatballs and pineapple chunks in slow cooker
- In a large bowl, stir together pineapple juice, brown sugar, cornstarch, white vinegar, soy sauce, and cayenne
- Cook on low for 3 – 4 hours
What To Serve with Hawaiian Meatballs
You can serve these meatballs as an appetizer right from the slow cooker. I use my Crockpot Multicooker and once the cooking is done, it switches to warm so I just put toothpicks next to the slow cooker and let guests grab one as they want.
I also like to serve them as an easy (and inexpensive) weeknight dinner. I’ll usually do them over rice so the rice can soak up all the extra sauce.
With something green on the side, like roasted broccolini.
Can You Make Slow Cooker Hawaiian Meatballs Ahead?
Yes, you prep these meatballs ahead of time!
Since the recipe calls for frozen meatballs, you really just have to make the sauce. So if you are super short on time, go ahead and make the sauce and store it in your fridge overnight so that all you have to do is put the meatballs and pineapple in and then pour the already mixed sauce on top.
Can You Freeze Hawaiian Meatballs?
Yes, these Slow Cooker Hawaiian Meatballs freeze beautifully!
I’ve done the ziploc bag method where you just put all the ingredients (meatballs, pineapple, and sauce) in a ziploc freezer bag so that all you have to do is dump the entire bag into the slow cooker and it makes preparing this dinner even easier!
You can also freeze them after cooking. Just make sure to use an airtight, freezer-safe container (ziploc freezer bags work here, too!) and consume within 3 months. You can defrost them overnight in the fridge and reheat on the stove or put them frozen into the slow cooker to cook all day.
More meatballs in the slow cooker:
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- 3 pound package frozen meatballs
- 20 ounce can pineapple chunks, drained BUT save the juice!
- 1 cup brown sugar
- 3 tablespoons cornstarch
- 2/3 cup white vinegar
- 2 tablespoons soy sauce
- 1/4 teaspoon cayenne, optional
- Put meatballs and pineapple chunks in slow cooker.
- In a large bowl, stir together pineapple juice, brown sugar, cornstarch, white vinegar, soy sauce, and cayenne (if using). Pour over the meatballs.
- Cook on low for 3 - 4 hours.
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Amount Per Serving: Calories: 433Total Fat: 25gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 75mgSodium: 918mgCarbohydrates: 36gFiber: 3gSugar: 28gProtein: 17g