Hawaiian Meatballs Crock Pot (Print Version)

Tender meatballs in a sweet-tangy pineapple BBQ sauce, slow-cooked to perfection with Asian-inspired flavors.

# Ingredients:

→ Main Ingredients

01 - 3 pounds frozen meatballs
02 - 1 20-ounce can pineapple chunks, drained
03 - 2 cups BBQ sauce
04 - ¼ cup soy sauce
05 - ¼ cup rice wine vinegar
06 - ¼ cup brown sugar
07 - 1 tablespoon fresh grated ginger
08 - 3 cloves garlic
09 - 2 tablespoons chopped chives, for garnish

# Steps to Follow:

01 - To the bowl of a crock pot, add frozen meatballs and pineapple chunks.
02 - In a medium-sized bowl, whisk together BBQ sauce, soy sauce, rice wine vinegar, and brown sugar.
03 - Using a microplane, grate ginger and garlic, then whisk them into the sauce.
04 - Pour the prepared sauce over the meatballs and gently toss to coat.
05 - Cover the crock pot with a lid and set to HIGH for 2-3 hours or LOW for 5-6 hours.
06 - Once cooking is complete, garnish the meatballs with chopped chives and serve.

# Additional Notes:

01 - Store leftovers in an airtight container in the fridge for up to 4 days.
02 - Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
03 - Apple cider vinegar can be used as a substitute for rice wine vinegar.
04 - Use ¼ teaspoon of dried ginger as a substitution for fresh grated ginger.