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Slow Cooker Hawaiian Meatballs

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"Yummy pineapple sauce over Hawaiian-style meatballs slow cooked and served over rice or pasta."
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Ingredients

4 h 35 m servings 628
Original recipe yields 4 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. 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.
  3. Bake in the preheated oven until browned, about 15 minutes.
  4. 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.
  5. Place meatballs in a slow cooker. Pour pineapple sauce over meatballs.
  6. Cover and cook on Low until meatballs are no longer pink inside and have absorbed the sauce, 4 to 5 hours.

Footnotes

  • Cook's Notes:
  • Bread crumbs may be substituted for crushed soda crackers, if desired.
  • Use equal parts cornstarch and water for the sauce.

Nutrition Facts


Per Serving: 628 calories; 19.8 87.3 26.5 160 1647 Full nutrition

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