Crock Pot Huli Huli Meatballs

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Sweet, tangy, and tender, these crock pot huli huli meatballs simmer in a pineapple glaze that’s pure comfort. Set it and forget it for an easy weeknight dinner!

Prep Time10

Cook Time3

Total Time3 10

Course: Appetizer, Dinner

Cuisine: American

Keyword: crockpot appetizer, crockpot huli huli meatballs recipe, easy, huli huli meatballs

Servings: Servings

Author: Alyssa Rivers

Ingredients

1 (32-ounce) bag frozen meatballs
1 (20-ounce) can pineapple chunks drained
1 cup unsweetened pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
2 teaspoons grated ginger or paste or 1 teaspoon dried
2 teaspoons minced garlic
2 tablespoons cornstarch
2 tablespoons water

Instructions

Spray the inside of the crock pot with non-stick cooking spray. Add 1 (32-ounce) bag frozen meatballs and 1 (20-ounce) can pineapple chunks to the crock pot.
In a medium bowl, whisk together 1 cup unsweetened pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ⅓ cup ketchup, 2 teaspoons grated ginger or paste, and 2 teaspoons minced garlic.
Pour the sauce mixture over the top of the meatballs. Cook on LOW for 4 hours or HIGH for 3 hours.
In the last 20 minutes of cooking, whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir the cornstarch slurry into the crock pot liquid, then replace the lid and heat through. As it heats through it will help thicken the sauce.
Garnish with green onion, if desired. Serve over rice, noodles, or with toothpicks as an appetizer!

Video

Notes

Storage and Reheating Instructions

In the Refrigerator: Store the leftovers in an airtight container in the fridge for up to 4 days.
In the Freezer: Store in the freezer for up to 2 months.
Reheating From Frozen: You can reheat the frozen leftovers in a crockpot on LOW for 2-3 hours, heated through.

Nutrition

QR code

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