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Ingredients
- 1 1/2 Cups Ketchup
- 1 Cup Maple Syrup
- 1/3 Cup Reduced Sodium Soy Sauce
- 1 Tablespoon Quick Cooking Tapioca
- 1 1/2 Teaspoon Ground Allspice
- 1 Teaspoon Dry Mustard
- 2 Packages (about 16 oz each) Frozen Fully Cooked Meatballs, Partially Thawed and Separated.
- 1 Can ( 20 oz) Pineapple Chunks in Juice, Drained
Details
Preparation
Step 1
Combine Ketchup, maple syrup, soy sauce, tapioca, allspice and mustard in 4 1/2 quart Crock-Pot Slow Cooker.
Carefully stir meatballs and pineapple chunks into ketchup mixture.
Cover; cook on Low 5 to 6 hours. Stir before serving.
Variations: Serve over Hot Cooked Rice for an Entree.
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