Slow Cooker Hawaiian Meatballs

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.