Crock-Pot Hawaiian Meatballs

By sandiB2010

This simple recipe for Crock-Pot Hawaiian Meatballs is a crowd pleaser, You can easily double this recipe and cook in a larger slow cooker (6-7 quart) and take to your next pot-luck party. Or, serve over some rice with a side of stir-fry vegetables for a quick and easy family-friendly main dish!

Ingredients

• 1 (18 Oz.) Jar Pineapple Preserves (I used Smucker’s brand)
• 1 (8 Oz.) Jar Hoisin Sauce (I used Lee Kum Kee brand)
• 2 Teaspooons Minced Garlic
• 3 Bell Peppers (I used one of each – red, yellow, orange)
• 1 (32 Oz) Bag Frozen Fully Cooked Meatballs (I used Farm Rich brand)

Preparation

Step 1

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.