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–+ servings
Linda S. Smith

Pineapple Barbecue Meatballs

Tender meatballs simmered in a sweet and tangy pineapple-barbecue sauce, perfect for weeknights or parties.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Barbecue
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 2 pounds meatballs (beef, pork, turkey, or a mix) Frozen is fine; thawed cooks faster.
For the Sauce
  • 2 cups pineapple chunks (canned in juice or fresh) Reserve juice if using canned.
  • 1.5-2 cups barbecue sauce Use your favorite brand or homemade.
  • 1/3 cup brown sugar Adjust to taste for sweetness.
  • 2 tablespoons soy sauce or Worcestershire sauce For depth of flavor.
  • 1 tablespoon apple cider vinegar or rice vinegar To brighten the sauce.
  • 1 teaspoon smoked paprika or liquid smoke Optional for extra charred flavor.
  • 1 teaspoon cornstarch Mixed with 2 tablespoons water (optional, to thicken at the end).

Method
 

Preparation
  1. Place meatballs in a single layer in the slow cooker.
  2. In a bowl, whisk together pineapple juice, barbecue sauce, brown sugar, soy/Worcestershire, vinegar, and smoked paprika until smooth.
  3. Stir in pineapple chunks and pour the sauce over the meatballs, turning them gently so they are coated.
Cooking
  1. Cover and cook on low for 3–4 hours or on high for 1.5–2 hours.
  2. Check texture: meatballs should be heated through and sauce slightly reduced.
  3. If sauce is thin, remove lid, switch to high, and cook for an additional 15–20 minutes, or stir in cornstarch slurry until thickened.
  4. Taste and adjust seasoning with salt, pepper, or a splash of vinegar to balance sweetness.
  5. Garnish with chopped scallions or cilantro and serve.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gSodium: 800mgFiber: 2gSugar: 20g

Notes

Cool leftovers to room temperature for no more than two hours, then refrigerate in an airtight container for up to 3–4 days. For a lower-sugar version, choose a low-sugar barbecue sauce and reduce the brown sugar. Pineapple juice can be used in place of part of the barbecue sauce.

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