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.
Slow Cooker Hawaiian Meatballs!
My kids ate the entire batch of 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, and soy sauce. And then a little cayenne if you want some heat.
You just pour that sauce over frozen meatballs and pineapple chunks and let it cook on low all day long. The sauce really glazes the meatballs nicely and the pineapple gets caramely and delicious.
My favorite way to serve these is on white rice with the extra sauce spooned over the top. Or if I’m serving a crowd, I’ll leave the crockpot on warm and put toothpicks next to it. It’s the perfect little party snack!
- 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.
Things you may need for this recipe:
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