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.

CROCK-POT HAWAIIAN MEATBALLS RECIPE

Steps:

• In a bowl mix together the pineapple preserves, hoisin sauce and minced garlic.
• Cut each bell pepper in half and scoop out seeds and cut off top stem end.
• Slice each bell pepper half into 1/2 inch strips and then cut crosswise into 1/2 chunks/cubes.
• Place frozen meatballs and cut bell peppers into a 4-5-quart slow cooker.
• Pour sauce over meatballs and give everything a quick toss.
• Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours until meatballs are warmed through and bell peppers are tender.
• Serve as an appetizer or over rice as a main dish.
• Enjoy!

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.

INSTANT POT HAWAIIAN MEATBALLS RECIPE

Steps:

• Place meatballs in the bottom of the Instant Pot. Top with the pepper and undrained pineapple chunks. Add brown sugar, vinegar and soy sauce.
• Place the lid on the Instant Pot and turn the knob to SEALING.
• Push PRESSURE COOK or MANUAL and set the timer for 7 minutes.
• Turn the knob to VENTING when it is done counting down. Remove the lid, stir, and serve over rice.

HAWAIIAN MEATBALLS

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened., In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender., Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice.

SLOW COOKER HAWAIIAN MEATBALLS RECIPE

Steps:

• Spray a slow cooker with nonstick cooking spray.
• Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), green pepper and red pepper.
• In a mixing bowl, whisk together pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
• Pour sauce in slow cooker and mix everything to combine.
• Cover and cook on low for 3-4 hours or until heated through.
• Serve over cooked rice.

MAKE IT A LUAU MEATBALLS (CROCK POT)

Steps:

• Line crock pot wtih a plastic liner, if desired.
• Add all ingredients to the pot, stirring together.
• Cover with lid.
• Cook on LOW 7-8 hours, HIGH 3-4 hours.
• NOTE: We serve this over steamed white rice for family dinner.

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.)