Crockpot Hawaiian Meatballs

Bertha Jones

These Crockpot Hawaiian meatballs are an easy, warm, sticky, sweet-savory crowd-pleaser made with frozen meatballs, pineapple, and a garlicky BBQ sauce.

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Prep Time 15

Cook Time 5

Total Time 5 15

Servings: 8 servings

Course: Appetizer, Main Course

Cuisine: Hawaiian

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

32 oz frozen meatballs (beef, pork, turkey, or plant-based) Use pre-cooked frozen meatballs for best results.
20 oz can pineapple chunks, drained (reserve 1/4 cup juice) You can substitute with crushed pineapple.
2 cups BBQ sauce (your favorite brand, or homemade) Check that it's gluten-free if necessary.
3–4 cloves garlic, minced

Garnish

Green onions or chives, chopped For garnish before serving.

Method

Preparation

Open the pineapple and drain the chunks. Measure and reserve 1/4 cup of the pineapple juice; set both aside.
In a medium bowl, whisk together 2 cups BBQ sauce, the reserved 1/4 cup pineapple juice, and the minced garlic until smooth.

Cooking

Place the frozen meatballs in the Crockpot in a single layer as much as possible.
Pour the sauce evenly over the meatballs so they’re fully coated.
Scatter the drained pineapple chunks on top.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. Stir once or twice during cooking to coat meatballs with sauce.
When thick and hot through, taste and adjust salt or extra BBQ if desired.
Garnish with chopped green onions or chives before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 1gSugar: 15g

Notes

These meatballs are versatile and can be served as an appetizer, main dish, or in sandwiches. For best results, use pre-cooked frozen meatballs labelled 'fully cooked'. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. Always reheat to an internal temperature of 165°F (74°C) before serving.

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