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.
How To Make Slow Cooker Hawaiian Meatballs!
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. And then a little cayenne if you want some heat.
You just pour that sauce over frozen meatballs and pineapple chunks in the slow cooker and let the meatballs cook on low all day long. The sauce thickens up a little bit and really glazes the meatballs nicely. Plus, 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!
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:
Slow Cooker Coca-Cola BBQ Meatballs – sweet and spicy meatballs that you can serve as an appetizer or a main dish!
Slow Cooker Jalapeno Jelly Glazed Meatballs – a grown up twist on the classic jelly meatballs you know and love! These have the perfect amount of spice.
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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.
Amount Per Serving: Calories: 433 Total Fat: 25g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 75mg Sodium: 918mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 3g Sugar: 28g Sugar Alcohols: 0g Protein: 17g