Description
A sweet-and-savory slow-cooker recipe that combines classic party barbecue meatballs with tropical pineapple and bell pepper for a delicious treat.
Ingredients
- 32 oz package fully cooked frozen meatballs (beef, pork, or turkey)
- 18 oz bottle barbecue sauce
- 20 oz can pineapple chunks, well-drained
- 1 large clove garlic, minced (about 1 tsp)
- 1 large sweet onion, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch chunks
- Nonstick cooking spray
Instructions
- Lightly spray the inside of a slow cooker with nonstick cooking spray.
- Add frozen meatballs to the slow cooker.
- Pour barbecue sauce over the meatballs.
- Add the well-drained pineapple chunks, minced garlic, onion chunks, and red bell pepper chunks.
- Gently stir to coat everything evenly with sauce.
- Cover and cook on LOW for 5–6 hours until meatballs are heated through and vegetables are tender-crisp.
- Taste and adjust seasoning if desired. Stir again before serving.
- Serve hot with toothpicks or over rice, mashed potatoes, or in slider buns.
Notes
For a vegetarian option, use plant-based frozen meatballs. Adjust BBQ sauce for spice or sweetness as desired.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American