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Slow Cooker Pineapple Barbecue Meatballs
Ingredients
1 cup barbecue sauce
1 cup pineapple juice
1/2 cup brown sugar
1/4 cup soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1 can (20 oz) pineapple chunks, drained
Fresh parsley for garnish (optional)
Directions
Preheat the oven to 400°F (200°C). Arrange the frozen meatballs on a baking sheet and bake for 10-15 minutes to lightly brown them.
In a mixing bowl, whisk together the barbecue sauce, pineapple juice, brown sugar, soy sauce, garlic powder, onion powder, black pepper, and red pepper flakes (if using).
Transfer the browned meatballs to the slow cooker and pour the prepared sauce over them, ensuring they’re well coated.
Top with the drained pineapple chunks.
Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are fully heated through and the sauce has thickened slightly.
Garnish with fresh parsley before serving, if desired.
Servings: 6-8
