Slow cooker Hawaiian meatballs are made with frozen meatballs, canned pineapple, peppers, onions, and a sweet and tangy sauce. This dump-and-go crockpot recipe makes the perfect appetizer or a main dish that the whole family will love!
Pour the frozen meatballs, pineapple chunks, peppers and onions into the basin of a 6-8 quart slow cooker.
In a medium mixing bowl, whisk together the barbecue sauce, soy sauce, vinegar, brown sugar, and minced garlic.
Pour the sauce over the meatballs and gently stir to evenly distribute.
Cover and cook on HIGH for 2-3 hours.
Garnish with chopped scallions.
Notes
Store leftovers covered in the fridge for up to 4 days.A beef/pork blended meatball is shown but use your favorite. I used Kraft hickory barbecue sauce but your favorite can be used.Fresh peppers and onions can be used but frozen are convenient. To add some heat, add 1 teaspoon of red pepper flakes.If you need a longer cook time, they can be cooked for 5-6 hours on LOW.