Description
This Spicy Hawaiian Crockpot Meatballs recipe features tender pre-cooked meatballs simmered in a flavorful blend of tangy BBQ sauce, sweet pineapple chunks, garlic, and a kick of red pepper flakes. Perfect as a party appetizer or a simple family meal, these slow cooker meatballs combine tropical sweetness with a spicy edge for a deliciously easy dish.
Ingredients
Scale
Sauce Ingredients
- 2 cups BBQ sauce (Kinders brand recommended)
- 20 oz can pineapple chunks, drained well
- 5 cloves garlic, grated or minced
- 1/2 – 1 tsp red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 4 green onions, diced
Meatballs
- 32 oz bag frozen pre-cooked meatballs (homestyle variety recommended)
- Extra green onions, for garnish (optional)
Instructions
- Combine sauce: In the slow cooker, mix together the BBQ sauce, drained pineapple chunks, grated or minced garlic, red pepper flakes, salt, pepper, and diced green onions until well combined.
- Add meatballs: Stir in the frozen pre-cooked meatballs to coat them evenly with the sauce mixture.
- Cook: Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2.5 hours, stirring occasionally to ensure even cooking and flavor distribution.
- Serve: Once cooked, garnish with additional green onions if desired and serve the meatballs hot as a flavorful appetizer or main dish.
Notes
- Adjust the amount of red pepper flakes according to your desired spice level.
- Use pre-cooked frozen meatballs for convenience and best texture after slow cooking.
- Draining the pineapple chunks is important to prevent excess liquid making the sauce too thin.
- These meatballs can be served with rice, toothpicks for a party appetizer, or alongside vegetables for a complete meal.
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
