Crock-Pot Hawaiian Meatballs

By Tabatha

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)

Details

Servings 1
Preparation time 15mins
Cooking time 375mins
Adapted from crockpotladies.com

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.
Enjoy!