Best 3 Slow Cooker Hawaiian Meatballs Recipes

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Slow cooker Hawaiian meatballs are a delicious and easy-to-make dish that is perfect for a party or potluck. This recipe combines the tangy flavors of pineapple and teriyaki sauce with the savory flavors of ground beef and spices. The meatballs are slow-cooked in a crockpot, which makes them tender and juicy, and the sauce thickens and caramelizes over time. Serve the meatballs over rice, noodles, or vegetables for a complete meal that is sure to impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER HAWAIIAN MEATBALLS RECIPE



Slow Cooker Hawaiian Meatballs Recipe image

Turkey meatballs, bell peppers and pineapple tossed in a sweet and tangy Hawaiian sauce.

Provided by Six Sisters Stuff

Yield 6-8

Number Of Ingredients 9

1 (24 ounce) pkg. precooked frozen turkey meatballs
1 (20 ounce) can pineapple chunks (drain and reserve juice)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 cup brown sugar
3 Tablespoons cornstarch
2/3 cup white vinegar
2 Tablespoons soy sauce
6 cups cooked rice

Steps:

  • Spray a slow cooker with nonstick cooking spray.
  • Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), green pepper and red pepper.
  • In a mixing bowl, whisk together pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
  • Pour sauce in slow cooker and mix everything to combine.
  • Cover and cook on low for 3-4 hours or until heated through.
  • Serve over cooked rice.

SLOW COOKER HAWAIIAN MEATBALLS



Slow Cooker Hawaiian Meatballs image

Yummy pineapple sauce over Hawaiian-style meatballs slow cooked and served over rice or pasta.

Provided by Deena Kordt

Categories     Main Dish Recipes     Meatball Recipes

Time 4h35m

Yield 4

Number Of Ingredients 15

1 pound lean ground beef
¾ cup crushed soda crackers
¼ cup finely chopped onion
2 large eggs
2 tablespoons milk
1 clove garlic, crushed
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon ground ginger, or more to taste
1 ½ tablespoons cornstarch, or as needed
1 ½ tablespoons water, or as needed
1 (14 ounce) can crushed pineapple, with juice
1 cup brown sugar
½ cup vinegar
3 tablespoons soy sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Mix ground beef, crushed soda crackers, onion, eggs, milk, garlic, salt, pepper, and ginger in a large bowl until well combined. Shape the mixture into 1- or 1 1/2-inch balls. Place on the prepared baking sheet.
  • Bake in the preheated oven until browned, about 15 minutes.
  • Combine pineapple and juice, brown sugar, vinegar, and soy sauce in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Mix cornstarch and water in a small bowl or cup and gradually stir into the boiling sauce until slightly thickened.
  • Place meatballs in a slow cooker. Pour pineapple sauce over meatballs.
  • Cover and cook on Low until meatballs are no longer pink inside and have absorbed the sauce, 4 to 5 hours.

Nutrition Facts : Calories 627.5 calories, Carbohydrate 87.3 g, Cholesterol 159.9 mg, Fat 19.8 g, Fiber 1.7 g, Protein 26.5 g, SaturatedFat 7.2 g, Sodium 1647.2 mg, Sugar 71.6 g

SLOW COOKER PINEAPPLE STUFFED HAWAIIAN MEATBALLS RECIPE - (4.4/5)



Slow Cooker Pineapple Stuffed Hawaiian Meatballs Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 33

PINEAPPLE STUFFED MEATBALLS:
2 eggs
2 pounds lean ground beef
22 saltine crackers, crushed (1 cup)
1/3 cup dry minced onion
1/4 cup milk
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
Pineapple chunks from 20 ounce can pineapple can, drained
HAWAIIAN SAUCE:
1 cup pineapple juice (plus water if needed to equal 1 cup) from 20-ounce can pineapple chunks used in meatballs
1/2 cup water
1/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup low sodium soy sauce
2 tablespoons quality hoisin sauce (Lee Kum Kee or Kikkoman)
2-3 tablespoons Asian sweet red chili sauce (3 for more of a kick)
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
3 tablespoons cornstarch
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 red bell pepper, chopped
1 green bell pepper, chopped
Pineapple chunks from 20 ounce can, drained

Steps:

  • Preheat oven to 425°F. Line a rimmed baking sheet with foil. Set aside. In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients except pineapple chunks and mix until well combined. Shape meat mixture into an approximate 12 x 8-inch rectangle on a cutting board with even thickness. (I put parchment paper over the meat then roll with my rolling pin to form an even thickness rectangle.) Strain pineapple juice from one can pineapple chunks. Line 10 pineapple chunks across the meat and 5 down, for a total of 50 pineapple chunks. Using a pizza cutter, slice meat horizontally around pineapple to create 5 rows, then slice vertically around pineapple to create 10 rows and 50 squares. Shape squares into balls around pineapple chunks and line on baking sheet. Bake for 8 minutes, or until lightly browned. When cool enough to touch, line meatballs in rows in the slow cooker followed by drained pineapple chunks and red and green bell peppers. Add all Hawaiian sauce ingredients to a small saucepan and whisk until smooth. Bring to a boil then reduce heat and simmer until thickened, stirring constantly. Pour sauce over contents of slow cooker. Cover and cook on low heat for 2 hours or until cooked through, gently stirring one hour into cooking. Keep warm until serving. Serve with rice.

Tips:

  • For a flavorful base, use a combination of pineapple chunks, brown sugar, soy sauce, and rice vinegar.
  • To add depth of flavor, include ginger, garlic, and crushed red pepper flakes.
  • For a tangy twist, add a splash of lime juice or white vinegar.
  • To make the meatballs more moist, add breadcrumbs or grated vegetables to the meat mixture.
  • Cook the meatballs on low heat for 6-8 hours or on high heat for 3-4 hours.
  • Serve the meatballs over rice, noodles, or mashed potatoes.
  • Garnish with green onions, chopped cilantro, or toasted sesame seeds.

Conclusion:

Slow cooker Hawaiian meatballs are a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that will be enjoyed by everyone. So next time you're looking for a hassle-free meal, give slow cooker Hawaiian meatballs a try.

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