Description
These Spicy Hawaiian Crockpot Meatballs are a delicious blend of sweet, tangy, and spicy flavors that make for a perfect appetizer or main course. Juicy meatballs, pineapple chunks, and bell peppers cooked in a flavorful sauce create a dish bursting with tropical taste.
Ingredients
Scale
Main Ingredients:
- 1 (32-ounce) bag frozen fully cooked meatballs
- 1 (20-ounce) can pineapple chunks, drained (reserve ½ cup juice)
- 1 cup barbecue sauce
- ¼ cup sriracha sauce (adjust to taste)
- 2 tablespoons brown sugar
Additional Ingredients:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- Sliced green onions for garnish
Instructions
- Mix Sauce: In a medium bowl, whisk together reserved pineapple juice, barbecue sauce, sriracha, and brown sugar until smooth.
- Combine Ingredients: Place meatballs, pineapple chunks, and bell peppers into the crockpot. Pour sauce mixture over the top and stir to coat evenly.
- Cook: Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until heated through and flavors are blended.
- Serve: Garnish with sliced green onions before serving.
Notes
- You can use homemade meatballs instead of frozen—just make sure they’re fully cooked before adding.
- For a milder version, reduce the sriracha or swap with sweet chili sauce.
- These meatballs are great served over rice or as a party appetizer.
- Prep Time: 10 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Category: Appetizer, Main Course
- Method: Slow Cooker
- Cuisine: American, Asian-Inspired
Nutrition
- Serving Size: 5 meatballs with sauce
- Calories: 280
- Sugar: 18 g
- Sodium: 640 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg
