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Slow Cooker Pineapple Barbecue Meatballs

Slow Cooker Pineapple Barbecue Meatballs: Sweet and Savory Delight

Deliciously sweet and savory Slow Cooker Pineapple Barbecue Meatballs, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1.5 lbs Ground Beef Use an 80/20 blend for added juiciness.
  • 1 cup Plain Breadcrumbs Provides texture and binds the meatballs together.
  • 2 Large Eggs Acts as a binder while adding moisture.
  • 0.5 cup Milk Can substitute with plant-based milk for a vegan option.
  • 1 small Onion Finely minced, adds a flavorful kick.
  • 3 cloves Garlic Minced; fresh garlic is recommended.
  • 1 tsp Salt Essential seasoning; adjust to taste.
  • 0.5 tsp Black Pepper Adds mild heat.
  • 1 tsp Smoked Paprika Provides a smoky note.
  • 1 tsp Onion Powder Adds depth; optional.
For the Sauce
  • 1.5 cups Barbecue Sauce Choose a sweet and smoky variety.
  • 1 cup Pineapple Juice From canned pineapple, avoid sugary alternatives.
  • 1.5 cups Pineapple Chunks Drained, adds sweetness and texture.
  • 0.25 cup Brown Sugar Enhances caramelization.
  • 2 tbsp Soy Sauce Opt for gluten-free if needed.
  • 1 tbsp Apple Cider Vinegar Balances sweetness.
  • 1 tsp Garlic Powder Optional seasoning.
  • 0.5 tsp Ground Ginger Can be omitted if not a fan.
Optional Thickening
  • 1 tbsp Cornstarch For thickening the sauce; optional.
  • 2 tbsp Water To mix with cornstarch.

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, salt, black pepper, smoked paprika, and onion powder. Mix until well combined and form into golf ball-sized meatballs.
  2. For extra flavor, heat a skillet over medium-high heat and lightly brown the meatballs for 5-7 minutes, turning until golden.
  3. In a separate bowl, whisk together barbecue sauce, pineapple juice, brown sugar, soy sauce, and apple cider vinegar until well blended.
  4. Layer browned meatballs at the bottom of the slow cooker, scatter drained pineapple chunks over them, and pour the sauce evenly across the top. Gently stir to coat everything.
  5. Set the slow cooker to LOW for 4-5 hours or HIGH for 2-3 hours. Stir halfway through if possible.
  6. For a thicker glaze, mix cornstarch with water and stir into the sauce during the last 20-30 minutes of cooking.
  7. Carefully transfer meatballs to a serving plate and garnish with chopped green onions or parsley. Serve warm as an appetizer or over rice.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 18gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

These meatballs can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.

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