Ingredients
Main Ingredients
- 1 lb frozen meatballs
- 1 cup pineapple preserves
- 1 can pineapple chunks, drained
- 1 cup BBQ sauce (recommendation: Sweet Baby Ray's)
- 1 red pepper, de-seeded and chunked
- 1/2 onion, diced
- 1 cup pea pods, chunked
Instructions
- Combine Ingredients: In the slow cooker pot, add the frozen meatballs, pineapple preserves, drained pineapple chunks, BBQ sauce, and diced onion. Mix to combine all the ingredients evenly.
- Slow Cook: Set the slow cooker to low heat and cook the mixture for 6 to 7 hours, allowing the meatballs to absorb the flavors and become tender.
- Add Veggies: About 1 hour before the cooking time ends, add the chunked red pepper and pea pods to the slow cooker. Stir gently to incorporate them into the sauce.
- Final Cooking: Continue cooking for the final hour with the added vegetables, allowing them to soften slightly while retaining some crunch.
- Serve: Once cooking is complete, serve the pineapple BBQ meatballs hot over cooked rice for a flavorful and satisfying meal. Enjoy!
Notes
- Using frozen meatballs makes this recipe easier and saves prep time.
- Adjust the sweetness by choosing a sweeter or tangier BBQ sauce depending on your preference.
- Adding vegetables later in the cooking process helps them stay crisp and vibrant.
- Serve with rice, noodles, or even as a sandwich filling for versatility.
- This recipe is great for meal prep and can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
