Description
These Spicy Hawaiian Crockpot Meatballs are a sweet and savory treat that packs a punch of flavor. Tender meatballs simmered in a tangy pineapple and barbecue sauce with a kick of sriracha, perfect for a party appetizer or served over rice as a main dish.
Ingredients
Scale
For the meatballs:
- 1 (32-ounce) bag frozen fully cooked meatballs
For the sauce:
- 1 cup pineapple juice
- 1 cup barbecue sauce
- 1/3 cup brown sugar
- 1/4 cup sriracha or other hot chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Additional:
- 1 red bell pepper, chopped
- 1 cup pineapple chunks, canned or fresh
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Add the meatballs: Place the frozen meatballs in the slow cooker.
- Prepare the sauce: In a separate bowl, combine pineapple juice, barbecue sauce, brown sugar, sriracha, soy sauce, garlic powder, and ground ginger. Pour the sauce over the meatballs.
- Add toppings: Sprinkle chopped red bell pepper and pineapple chunks over the meatballs.
- Cook: Cover and cook on low for 4-5 hours or high for 2-3 hours, stirring occasionally.
- Finish and serve: Once meatballs are heated through and tender, stir gently. Garnish with green onions and sesame seeds before serving.
Notes
- You can adjust the spice level by varying the amount of sriracha used. For a milder option, try sweet chili sauce.
- Serve these meatballs over rice, noodles, or enjoy them as a flavorful appetizer.
Nutrition
- Serving Size: 5-6 meatballs
- Calories: 410
- Sugar: 22g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
