Hawaiian Meatballs

Why You’ll Love This Recipe

I love how incredibly simple these Hawaiian Meatballs are. With just a few pantry staples and frozen meatballs, I can toss everything into the slow cooker and forget about it until it’s ready. There’s no chopping, no sautéing, and barely any cleanup. Whether I’m entertaining or need a set-it-and-forget-it dinner, this recipe never fails me. Plus, the flavor is bold, sweet, and kid-friendly too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 40 frozen meatballs

• 1 1/2 cups barbecue sauce

• 20 oz can pineapple chunks with juice

Directions

1. I add the frozen meatballs straight into the slow cooker.

2. Next, I pour the barbecue sauce and the entire can of pineapple chunks (including the juice) over the meatballs.

3. I use a spoon to gently stir everything together so the sauce coats the meatballs evenly.

4. Then, I cover the slow cooker and cook on low for 4–5 hours or high for 2–3 hours until heated through and saucy.

5. Once done, I serve the meatballs warm—either over rice for a full meal or on toothpicks as a party appetizer.

Servings and timing

This recipe makes about 20 servings—perfect for a crowd or leftovers. It takes just 5 minutes of prep time, and cooks in the slow cooker for 4–5 hours on low or 2–3 hours on high, giving me hands-free cooking at its best.

Variations

• Add some spice: I sometimes mix in a bit of sriracha or crushed red pepper flakes for a spicier version.

• Use homemade meatballs: If I have extra time, I swap in homemade meatballs instead of frozen ones for a from-scratch flavor.

• Try different sauces: Swapping the BBQ sauce for teriyaki sauce or sweet chili sauce gives the dish a new twist.

• Add veggies: I like throwing in sliced bell peppers or onions into the slow cooker for extra color and texture.

• Serve different ways: These meatballs also work great stuffed into Hawaiian rolls for mini sliders.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them on the stovetop over medium-low heat or in the microwave until hot. If they’ve thickened in the fridge, I add a splash of water or pineapple juice to loosen the sauce. For longer storage, I freeze them in a freezer-safe container for up to 2 months, and reheat straight from frozen or thaw first in the fridge overnight.

FAQs

Can I use turkey or chicken meatballs instead?

Yes, I often swap in turkey or chicken meatballs for a lighter option—they absorb the sauce just as well and taste great.

Should I drain the pineapple juice?

No, I always include the juice from the can. It adds sweetness and helps create the tangy-sweet sauce that coats the meatballs.

Can I make these without a slow cooker?

Absolutely. I simmer the ingredients together in a large saucepan on the stovetop over medium heat for about 20–25 minutes, or until the meatballs are heated through.

What kind of BBQ sauce should I use?

Any kind I like works, but I usually go for a sweet or smoky BBQ sauce to complement the pineapple flavor. Hickory or honey BBQ are great choices.

Can I prepare this ahead of time?

Yes, I sometimes mix everything in the slow cooker insert and store it in the fridge overnight. Then, I just place the insert into the cooker and start it the next day.

Conclusion

Hawaiian Meatballs are one of my go-to recipes for effortless meals and easy entertaining. With only three ingredients and practically no prep, I can make a flavorful dish that everyone loves. Whether served over rice or passed around at a party, these meatballs always disappear fast.

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