Meatballs are a family favorite at our house. My husband and kids devoured these Slow Cooker Hawaiian Meatballs, just like they do our Cheesy Meatball Sliders, Slow Cooker Mozzarella Meatballs and Sweet Polynesian Meatballs.
Hawaiian Meatballs
What sets these easy slow cooker meatballs apart as “Hawaiian” is the sweet and tangy sauce made with pineapple juice, vinegar and soy sauce.
We also add in a little cornstarch to make it a thick, sticky glaze.
We also added some pineapple, red bell pepper and green bell pepper in with the meatballs for some Hawaiian flavor.
We like to eat these Hawaiian meatballs over rice for dinner, but you could easily serve them plain as an appetizer.
Whichever way you serve them, the will disappear in minutes!
Slow Cooker Hawaiian Turkey Meatballs Ingredients:
- precooked frozen turkey meatballs
- canned pineapple chunks
- green bell pepper
- red bell pepper
- brown sugar
- cornstarch
- white vinegar
- soy sauce
Related Article: Slow Cooker Sweet and Sour Meatballs
How to make Slow Cooker Hawaiian Meatballs:
This recipe is so easy to make! With just a few minutes of prep, you will have dinner ready in no time. Scroll down to view the printable recipe.
Step 1: Spray a slow cooker with nonstick cooking spray.
Step 2: Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), green pepper and red pepper.
Step 3: In a mixing bowl, whisk together pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
Step 4: Pour sauce in slow cooker and mix everything to combine.
Step 5: Cover and cook on low for 3-4 hours or until heated through.
To make this a complete meal, serve over rice. We usually just use some instant rice for a quick and easy solution.
You could also serve these Slow Cooker Hawaiian Turkey Meatballs on rolls to make sliders or with toothpicks for a tasty appetizer.
Enjoy! We hope you love these easy Hawaiian meatballs as much we do.
Make it a great day!
This serves 6-8 (or more depending on serving size. We usually can feed my family of 3 twice with this). I have never tried them as a freezer meal, so I am not sure the best way to go about doing it. I would maybe freeze the everything together before cooking the meatballs so they aren't cooked twice. Let us know how it goes!
I am so sorry about that! I am not sure why it wouldn't have thickened. If you make them again, you could add more corn starch until it reaches your desired consistency.
Cost of premade meatballs: $2
Cost of pound of burger: $4
Cost of canned pineapple: $.50
Cost of fresh pineapple: $3
That is a HUGE deal to some of us.
I didn't use a crock pot, but rather opted to use my plain old non-stick and the results were super.
However, i reduced the amount of sugar and increased the amount of vinegar to have a more tangy than sweet taste.
Thanks for uploading this recipe.
Twitter: @penelopekirui
On a side note, it still smells delicious! I just can't imagine eating it without the thick sauce :)
I think it would be delicious using homemade meatballs! I would brown them first so they stay together and follow the cooking directions on the recipe making sure they are cooked all the way through before serving.
From Portugal!!!!! Thanks for the wonderfull site!
Tatiana
It didn't dawn on me until I saw this...4 hours in the pot & complete water for sauce :( I added about 2 1/2 tbl more of cornstarch...problem solved :)
Thank you!!!
Sinea from Ducks 'n a Row
http:/www.ducksnarow.com