Hawaiian Meatballs
Sticky, sweet-and-savory meatballs cooked in a slow cooker with a tropical pineapple barbecue sauce, perfect for parties or casual dinners.
Ingredients
Meatball Mixture
- 1 pound ground beef or turkey Use lean for fewer splatters; turkey keeps them lighter.
- 1/2 cup breadcrumbs Plain or panko.
- 1/4 cup finely chopped onion
- 1/4 cup fresh ginger, grated Can reduce for a milder bite.
- 1 each egg
- Salt and pepper To taste.
Sauce
- 1 cup pineapple chunks Fresh or canned – see notes.
- 1 cup barbecue sauce
- 1/4 cup soy sauce Or tamari for gluten-free.
- 1/4 cup brown sugar
Instructions
Preparation
- In a large bowl, combine ground meat, breadcrumbs, chopped onion, grated ginger, egg, and a pinch of salt and pepper. Mix gently until just combined—don’t overwork the meat or the meatballs will be dense.
- Form the mixture into small, bite-size meatballs (about 1 to 1½ tablespoons each).
- Arrange the meatballs in a single or slightly overlapping layer inside the crock pot.
Sauce Preparation
- In a separate bowl, stir together the pineapple chunks, barbecue sauce, soy sauce, and brown sugar until the sugar dissolves.
- Pour the sauce over the meatballs, turning a few to coat if needed.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the meatballs are cooked through and the sauce is thick and glossy.
Notes
For gluten-free, swap breadcrumbs for gluten-free crumbs or ground oats. Use low-sodium soy sauce for lower sodium options. Browning meatballs beforehand is optional. Store leftovers in an airtight container for 3–4 days.