Crockpot Hawaiian Meatballs

3.75 from 8 votes

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.

Prep Time10

Cook Time4

Total Time4 10

Course: Appetizer, Dinner, Main Course

Cuisine: American, Hawaiian

Servings:

Calories: 300kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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