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Slow Cooker Hawaiian Beef Meatballs: These slow cooker meatballs are perfect for nights when you don’t want to spend a lot of time cooking but still want something tasty. You just use frozen, already-cooked beef meatballs and a can of pineapple to keep things simple. As they cook, a sweet and spicy sauce forms all on its own. The taste is a mix of sweet and salty, kind of like the meatballs you’d find at a Hawaiian-style party. This dish works great for weeknight dinners, potlucks, or watching the big game with friends.
You can serve these meatballs over warm white rice, coconut rice, or soft jasmine rice so the rice soaks up all that yummy sauce. Or, stick toothpicks in them and serve as a party snack next to crunchy coleslaw, macaroni salad, or roasted broccoli. For extra flavor, try topping them with sliced green onions, sesame seeds, or a light cucumber salad to help balance out the sweetness.
These sweet and spicy Hawaiian-style beef meatballs are made in the slow cooker with just four easy ingredients. Frozen meatballs and canned pineapple simmer together with barbecue sauce and a spicy kick to create a sticky, flavorful sauce. It’s a simple, crowd-pleasing dish that’s perfect for busy weeknights, parties, or game-day snacking.
Servings: 6
Ingredients
- 1 bag (26 ounces) frozen beef meatballs that are already cooked
- 1 can (20 ounces) pineapple chunks in syrup, don’t drain the liquid
- 1 cup barbecue sauce
- 2 to 3 tablespoons sriracha sauce, add more or less based on how spicy you like it
Slow Cooker Hawaiian Beef Meatballs: Directions
- Open the bag of frozen meatballs and pour them straight into your slow cooker — no need to thaw them first. Next, open the can of pineapple chunks and pour the whole thing in, syrup and all, letting it spread around and over the meatballs.
- Pour in the barbecue sauce, then add the sriracha, starting with 2 tablespoons if you’re not sure how spicy you want it. Using a large spoon, gently mix everything together so each meatball gets coated in sauce and the pineapple chunks spread evenly through the pot.
- Place the lid on the slow cooker. Cook on the LOW setting for 4 to 5 hours, or if you’re short on time, cook on HIGH for 2 to 3 hours instead. You’ll know it’s ready when the meatballs are hot in the middle and you can see the sauce gently bubbling around the edges of the pot.
- Give everything one more good stir so the sauce coats all the meatballs evenly. Serve them hot, either spooned over a bowl of rice or moved to a serving dish with toothpicks and your favorite toppings sprinkled on top.
