Time 4h35m Yield 4 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Mix ground beef, crushed soda crackers, onion, eggs, milk, garlic, salt, pepper, and ginger in a large bowl until well combined. Shape the mixture into 1- or 1 1/2-inch balls. Place on the prepared baking sheet. Bake in the preheated oven until browned, about 15 minutes. Combine pineapple and juice, brown sugar, vinegar, and soy sauce in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Mix cornstarch and water in a small bowl or cup and gradually stir into the boiling sauce until slightly thickened. Place meatballs in a slow cooker. Pour pineapple sauce over meatballs. Cover and cook on Low until meatballs are no longer pink inside and have absorbed the sauce, 4 to 5 hours.
Number Of Ingredients 4 Steps:
Coat a slow cooker with nonstick cooking spray. Place meatballs inside. In a medium bowl combine barbecue sauce, pineapple and brown sugar. Stir well. Pour over meatballs. Cook on HIGH 2 to 3 hours. Serve as an appetizer or over rice for a meal.
Time 6h35m Yield 8 servings. Number Of Ingredients 9 Steps:
Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened., In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender., Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice.
Time 50m Yield 4 Number Of Ingredients 11 Steps:
Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs. Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings. While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl. Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.
More about “slow cooker hawaiian meatballs recipes”
Yield 6-8 Number Of Ingredients 9 Steps:
Spray a slow cooker with nonstick cooking spray. Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), green pepper and red pepper. In a mixing bowl, whisk together pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce in slow cooker and mix everything to combine. Cover and cook on low for 3-4 hours or until heated through. Serve over cooked rice.
