Crockpot Hawaiian Meatballs
This dump and go meatball recipe features tender beef meatballs slow cook in a delicious homemade sweet and sour sauce. With an easy ingredient list these slightly sweet, tangy crockpot Hawaiian meatballs are perfect served either as an appetizer or a meal.
Sometimes mealtime can be a struggle in my house, especially when it comes to planning something that’s quick & easy that will also fill my guys up. Something they will also all happily agree on.
Luckily meatballs are always a hit in our house. Doesn’t matter how they’re served or what dish they’re in.
If meatballs are on the menu, everybody’s happily running to the table at supper time. While the classic spaghetti & meatball combo is a huge favorite, these easy crockpot Hawaiian meatballs are close second.
This dump and go meatball recipe features tender beef meatballs that slow cook in a homemade sweet and sour sauce that’s rich & delicious.
I serve them over steamed white rice for an easy weeknight meal that makes this busy Mom happy, and easily feeds a herd of growing boys.
Ingredients Needed For Crockpot Hawaiian Meatballs
Like all my favorite recipes, this one has a relatively simple ingredient list. Seven everyday ingredients are all you need to whip up these delicious sweet and sour meatballs.
To make it you’ll need:
- Meatballs – 2 lbs of your favorite frozen meatballs. We typically make these with beef meatballs, but turkey will work as well. Just make sure they’re plain, and not Italian flavored.
- Pineapple Chunks – Specifically the unsweetened variety in pineapple juice, NOT pineapple chunks in syrup, drained but with the juice saved.
- Peppers – Green bell pepper
- Brown Sugar – I recommend using light brown sugar, but dark will work too. You can also use store bought or homemade.
- Cornstarch – This is added as a thickening agent so that juices transform into a sauce that sticks to and coats the meatballs.
- Vinegar – Distilled white vinegar. Do not try to substitute another type as it will completely alter the flavor profile.
- Soy Sauce – If salt is a concern, use low sodium soy sauce in place of the traditional version.
Once you’ve gathered all your ingredients you’re ready to get started.
How To Make
I’ve always got meatballs on hand in the freezer, and my beloved crockpot’s always within arms reach in my kitchen. I’m also a sucker for recipe’s with minimal prep work.
If any of those ring true for you, then keep reading to find out how to make the easiest and also tastiest saucy meatballs on the planet.
Start by dumping the frozen meatballs directly into the bowl of your slow cooker, then spread the pineapple chunks and diced green peppers out evenly overtop.
To a small mixing bowl add the pineapple juice, brown sugar, cornstarch, vinegar, and soy sauce. Whisk them together until evenly combined and there’s no lumps left from the cornstarch.
Pour this sauce evenly out overtop of the meatballs.
Cover and cook on low heat for 3-4 hours, just until the sauce has thickened and the meatballs are heated through and tender.
The result’s beautifully glazed meatballs bathed in a slightly sweet tangy sauce. Serve and enjoy!
Serving Suggestions
While they meatballs are cooking I make a batch of steamed white rice to serve them over and dinner’s pretty much done- especially since there’s both vegetable and fruit in the recipe.
If you need to flesh out a heartier meal, add a simple side dish.
I recommend one of the following:
Obviously, these can be served with toothpicks on the side for an easy appetizer. If you’re looking for a light lunch they also make a great filling for lettuce wraps.
You can’t go wrong however you choose to enjoy them.
Storing
Cooled leftover crockpot meatballs can be stored in an airtight container in the refrigerator for up to 5 days.
Alternatively they can be stored in a freezer safe, air tight container and frozen for up to 3 months.
Do I Need To Thaw Meatballs Before Adding To The Slow Cooker?
No, you don’t need to thaw the meatballs beforehand. Add them to the slow cooker frozen and cook as instructed.
Make It A Freezer Meal
Add all of the ingredients to a gallon sized, ziplocking freezer bag. Seal tightly, squeezing excess air out as you do.
Freeze for up to 3 months.
When ready to enjoy, simply dump the contents into the bowl of your slow cooker along with a half cup of water.
Cover and cook as instructed.
Tips & Tricks
- In the recipe I just mention ‘frozen meatballs’, but you can also use homemade. I tend to stick with the beef variety, but turkey or chicken meatballs would both work just as well. Just opt for a meatball without a bunch of additional seasoning.
- If you don’t have a green pepper handy, any variety of bell pepper will work, including a mixture of green and red. The pepper doesn’t have to be diced either. If you prefer strips or larger chunks, cut them accordingly.
- The meatballs are great served as is, but if you want to serve it with some extra flair- a garnish of freshly chopped cilantro leaves or thinly sliced green onions are both delicious additions. For a bit of crunch use some chow mein noodles or even cashew pieces.
- You can serve this over any white rice, but I’ve found quicker cooking long-grain varieties like jasmine or basmati to absorb the sauce better- leading to an overall better result.
Easy Meatball Recipes
Skip the typical bland crock pot meatball recipes that have been done countless times before. Make these crockpot Hawaiian meatballs instead, and pass along the flavor.
This is a recipe everyone will love, whatever the occasion & whoever you make it for!
Looking for other easy ways to use up frozen meatballs?
Try these:
- Meatball Quesadillas
- Pesto Alfredo Meatball Subs
- Meatball Sub Sandwich Casserole
- Mac And Cheese With Meatballs
If you’ve tried these CROCKPOT HAWAIIAN MEATBALLS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crockpot Hawaiian Meatballs
Ingredients
- 2 lbs frozen meatballs
- 13.5 oz can unsweetened pineapple chunks in pineapple juice drain and reserve juice
- 1 large green pepper seeded & diced
- 1 cup brown sugar
- 2 tbsp cornstarch
- 2/3 cup distilled white vinegar
- 2 tbsp soy sauce
Instructions
- Place meatballs in crock pot and top with green pepper and drained pineapple chunks.2 lbs frozen meatballs, 13.5 oz can unsweetened pineapple chunks in pineapple juice, 1 large green pepper
- In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.1 cup brown sugar, 2 tbsp cornstarch, 2/3 cup distilled white vinegar, 2 tbsp soy sauce
- Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours or until heated through.
- Serve the meatballs warm & enjoy!
Notes
- In the recipe I just mention 'frozen meatballs', but you can also use homemade. I tend to stick with the beef variety, but turkey or chicken meatballs would both work just as well. Just opt for a meatball without a bunch of additional seasoning.
- If you don't have a green pepper handy, any variety of bell pepper will work, including a mixture of green and red. The pepper doesn't have to be diced either. If you prefer strips or larger chunks, cut them accordingly.
- The meatballs are great served as is, but if you want to serve it with some extra flair- a garnish of freshly chopped cilantro leaves or thinly sliced green onions are both delicious additions. For a bit of crunch use some chow mein noodles or even cashew pieces.
- You can serve this over any white rice, but I've found quicker cooking long-grain varieties like jasmine or basmati to absorb the sauce better- leading to an overall better result.
Nutrition
