Description
These Crock Pot Huli Huli Meatballs are sweet, tangy, and ultra-tender, simmered in a pineapple-infused glaze. With minimal prep and a flavorful payoff, they make a perfect set-it-and-forget-it meal or party appetizer.
Ingredients
- 1 (32-ounce) bag frozen meatballs
- 1 (20-ounce) can pineapple chunks, drained
- 1 cup unsweetened pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 2 teaspoons grated ginger or paste (or 1 teaspoon dried)
- 2 teaspoons minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Spray the inside of the crock pot with non-stick cooking spray.
- Add frozen meatballs and drained pineapple chunks to the crock pot.
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic.
- Pour the sauce mixture over the meatballs.
- Cover and cook on LOW for 4 hours or HIGH for 3 hours.
- In the last 20 minutes of cooking, mix cornstarch and water in a small bowl to create a slurry.
- Stir the slurry into the crock pot, cover again, and continue cooking until the sauce thickens.
- Garnish with green onions if desired and serve over rice, noodles, or with toothpicks as an appetizer.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze for up to 2 months. Thaw overnight or reheat from frozen in the crock pot on LOW for 2–3 hours.
- Serving suggestions: Serve over steamed rice, noodles, or as a party appetizer.
Nutrition
- Serving Size: 1 serving
- Calories: 96
- Sugar: 19g
- Sodium: 906mg
- Fat: 0.1g
- Saturated Fat: 0.02g
- Unsaturated Fat: 0.05g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 0.1mg
