Curry-Mustard Glazed Meatballs

By jenlin

Ingredients

• 1 (12-oz.) jar pineapple preserves
• 1 (8-oz.) jar Dijon mustard
• 1 (8-oz.) can pineapple tidbits in unsweetened juice, undrained
• 1/2 cup firmly packed dark brown sugar
• 1 teaspoon curry powder
• 2 1/2 lb. frozen cooked Italian meatballs (about 80 meatballs)

Details

Servings 1
Preparation time 10mins
Cooking time 250mins
Adapted from bettycrocker.com

Preparation

Step 1

In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3-quart slow cooker. Stir in preserves mixture.

Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.