Ingredients
Meatballs
- 2 lbs frozen fully cooked meatballs (or homemade)
Sauce & Mix-ins
- 1 can (20 oz) pineapple chunks in juice (reserve juice)
- 1 cup BBQ sauce (or ketchup for a sweeter version)
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
Optional Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Prepare Sauce: In a medium bowl, whisk together pineapple juice (reserved from the can), BBQ sauce, brown sugar, soy sauce, and rice vinegar until well combined to create a balanced sweet and tangy sauce.
- Add Ingredients to Crock Pot: Place the frozen meatballs, pineapple chunks, diced red and green bell peppers, and diced onion into the crock pot ensuring even distribution.
- Combine and Coat: Pour the prepared sauce over the meatballs and vegetables. Stir everything gently to ensure all ingredients are coated with the sauce.
- Cook: Cover the crock pot with its lid and cook on Low for 4 to 6 hours or on High for 2 to 3 hours. Cook until the meatballs are heated through and the sauce has thickened to a glaze-like consistency.
- Garnish and Serve: Before serving, sprinkle the dish with optional sesame seeds and sliced green onions for added flavor and texture. Serve as an appetizer with toothpicks or over rice for a complete meal.
Notes
- Great as an appetizer with toothpicks or as a main dish over rice.
- Use turkey or chicken meatballs for a lighter option.
- For a spicier kick, add red pepper flakes or a dash of sriracha to the sauce.
- Can be prepped ahead: refrigerate assembled ingredients overnight, then cook the next day.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours on Low or 2–3 hours on High
- Category: Appetizer / Main Dish
- Method: Slow Cooking
- Cuisine: American / Asian-Inspired
