Ever have those days when cooking feels like the last thing you want to do? Maybe your schedule is so packed that dinnertime sneaks up on you, and you’re left without a plan. Or perhaps you’re just tired of trying to please picky eaters. If any of this sounds familiar, Crockpot Hawaiian meatballs are exactly what you need! They’ve come to my rescue more times than I can count. They’re incredibly easy to make, bursting with irresistible sweet and tangy flavors, and they even taste amazing as leftovers. Best of all, even my pickiest eaters happily lick the sauce from their fingers and ask for seconds.
Let’s Get Started with Crockpot Hawaiian Meatballs
Ready to whip up a meal that’s easy, family-friendly, and packed with flavor? These Crockpot Hawaiian meatballs are about to become your new go-to recipe for busy nights. Let’s get cooking!
Step 1: Start with the Meatballs
Start with your favorite meatballs. You can use anything from organic, all-beep pre-made meatballs to homemade recipes that you have stashed in your freezer. Any kind of meatball will do, but you’ll need 48oz in total. I take the easy route and use Great Value’s family-size bag. If you have a smaller family, you may want to cut this recipe in half. Better yet, cook them all and have Hawaiian meatballs two nights in a row!
Step 2: Place Meatballs in the Crockpot
Pour the frozen meatballs into the Crockpot and turn it on LOW. Don’t use thawed meatballs, or they will fall apart.
Step 3: Prepare the Pineapple Juice
Crack open a 20oz can of pineapple chunks and pour all the liquid into a large measuring glass. Use water to fill the measuring glass until it measures 2 cups. You’ll usually have to add about 1/3 to 1/2 cup of water. Reserve the pineapple chunks until later.
Step 4: Make the Sauce
Pour the pineapple juice into a saucepan and add 4 tablespoons of white wine vinegar and 2 tablespoons of reduced-sodium soy sauce. You’ll also need to throw in 3/4 cup of brown sugar and 1 teaspoon of Worcestershire sauce. Heat all the ingredients over medium heat.
Lastly, pour in 4 tablespoons of cornstarch and whisk it continuously until the sauce is thickened.
Step 5: Combine Sauce with Meatballs
Remove the sauce from the heat just before it boils. It should be smooth and thick.
Pour the sauce over the Crockpot Hawaiian meatballs and stir them so that they are well coated.
Step 6: Add Pineapple and Bell Peppers
Toss in the reserved pineapple and 2 chopped green bell peppers.
Cover the Crockpot Hawaiian meatballs and them on LOW for 4 hours.
When they’re done, you have an irresistible pot of Crockpot Hawaiian meatballs the whole family will love! I serve mine over rice with a sprinkle of fresh parsley. They also taste great inside King’s Hawaiian rolls as a meatball sandwich.
If you don’t have Hawaiian rolls, these traditional fluffy yeast rolls are very easy to make and can be scooped out fresh for dinner every night of the week.
More Crockpot Recipes You’ll Enjoy
Meals like these Crockpot Hawaiian meatballs help me save time and energy in the kitchen, but not at the sacrifice of great-tasting food. Here are some other tried and true Crockpot Recipes that will make dinnertime easy but delicious:
If you still need more ideas, check out my blog or my Cozy Crockpot Meals board on Pinterest. Happy Cooking, y’all!
