Crock Pot Hawaiian Meatballs Recipes

SLOW COOKER HAWAIIAN MEATBALLS

Steps:

• 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.

EASY CROCKPOT HAWAIIAN MEATBALLS RECIPE

Steps:

• Drain pineapple tidbits and reserve the juice in a measuring cup. Pour into a small saucepan with additional water to equal 2 cups of liquid. You'll need approximately 1 cup of water.
• Add brown sugar, cornstarch, and apple cider vinegar to your saucepan. Bring to a boil over a medium-low heat, stirring frequently, until thickened.
• Place meatballs, bell peppers, and onions in to your slow cooker, than top with prepared sauce. Cook on low heat for 6-8 hours.

HAWAIIAN MEATBALLS

Steps:

• Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs.
• Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings.
• While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
• Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.

HAWAIIAN CROCK POT MEATBALL SUBS

Steps:

• Combine everything in slow cooker except pineapple and buns, noodles, pasta or rice.
• Cook on low for 3-4 hours or high for 1.5-2 hours, stirring occasionally.
• Serve as a meatball appetizer, over noodles, pasta or rice or on buns topped with pineapple

CROCKPOT HAWAIIAN MEATBALLS

Steps:

• Pour frozen meatballs into Crockpot and turn on LOW,
• Pour pineapple juice from the can into a measuring glass.
• Fill up the measuring cup with water until it measures 2 cups. You'll probably add 1/2 cup water.
• Pour the juice and all the other ingredients (except bell peppers) into a saucepan.
• Heat the sauce over medium heat, whisking it until it thickens.
• Remove the sauce from the heat before it boils. It should be smooth and thick.
• Pour the sauce over the meatballs and stir to coat.
• Add the reserved pineapple chunks and chopped bell peppers.
• Cover and cook on LOW for 4 hours.
• Serve warm over rice or inside Hawaiian rolls.

CROCKPOT BBQ MEATBALLS

Steps:

• Dump all the ingredients in a crock pot. Stir until all the ingredients are well combined.
• Cover and cook on low for 4-5 hours or on high for 2-3 hours.

HAWAIIAN MEATBALLS

Steps:

• Add Frozen Meatballs, Lil Smokies and Water to Instant Pot / Pressure Cooker
• Set to Pressure Cook for Zero (0) Minutes. Use the +/- Keys to Adjust to Zero
• Quick Release Pressure and Drain and discard Liquid
• In a separate bowl combine BBQ Sauce and Apricot Preserves. Stir until mostly smooth
• Add Drained Pineapple Chunks, and BBQ Sauce to Hot Meatballs and Weenies. Stir
• Set Instant Pot to Saute to Caramelize Sauce if Desired
• Serve with Toothpicks for an Easy Appetizer
• Add Frozen Meatballs, Lil Smokies, Drained Pineapple Chunks, BBQ Sauce and Apricot Preserves to Crock Pot and Stir to combine
• Set to Low for 3-4 hours or until heated through
• Serve with Toothpicks

HAWAIIAN LUAU MEATBALLS (CROCK-POT)

Steps:

• In a large bowl, mix together ground beef, bread crumbs, eggs, kosher salt, orange juice, and ground onion. Form into 44 meatballs; place on large baking sheets. Bake about 20 minutes at 350F.
• In a slow cooker, combine packages of Hawaiian Luau sauce with brown sugar. Add meatballs, thoroughly coat with sauce, and keep covered on low setting for at least 1 hour. Keep on low or warm setting, and serve meatballs warm, straight from your slow-cooker!
• * Note: Frozen meatballs may be used in place of making your own, but try not to use Italian flavored meatballs (the spices won't jive as well with Asian flavors.)