Ever have days when you don’t want to cook? Are your days crammed so full that all of the sudden it’s dinnertime and you have no idea what to make? Do you just need a break from trying to please your picky eaters? If you answered yes to any of these questions then you need these Crockpot Hawaiian Meatballs in your life! They have saved me on many occasions! They are a breeze to make, have an irresistible come-back-for-more flavor, and make great leftovers. Best of all, even my pickiest eaters lick the sweet and sour sauce off their fingers and ask for a second portion! Let me show you how to make them:
Start with your favorite meatballs. You can use anything from organic all beef pre-made meatballs to your homemade recipe that you have stashed in your freezer. Any kind of meatball will do but you’ll need 48oz 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!
Pour the frozen meatballs into the Crockpot and turn it on LOW. Don’t use thawed meatballs or they will fall apart.
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.
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.
Remove the sauce from the heat just before it boils. It should be smooth and thick.
Pour the sauce over the meatballs and stir them so that they are well coated.
Toss in the reserved pineapple and 2 chopped green bell peppers.
Cover the Crockpot and cook the Hawaiian meatballs on LOW for 4 hours.
When they’re done, you have an irresistible pot of 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.
I’m all about saving 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:
you still need more ideas, check out my Recipe Index or my Cozy Crockpot Meals board on Pinterest. Happy Cooking y’all!
Crockpot Hawaiian Meatballs
- 48 oz frozen meatballs
- 20 oz can pineapple chunks
- 1/3 to 1/2 cup water
- 4 Tbsp white wine vinegar
- 2 Tbsp reduced sodium soy sauce
- 3/4 cup brown sugar
- 1 tsp Worcestershire sauce
- 4 Tbsp cornstarch
- 2 green bell peppers chopped
- Optional: rice or Hawaiian rolls
- Pour frozen meatballs into Crockpot and turn on LOW,
- Pour pineapple juice from the can into a measuring glass.
- Fill up the measuring cup with water until it measures 2 cups. You'll probably add 1/2 cup water.
- Pour the juice and all the other ingredients (except bell peppers) into a saucepan.
- Heat the sauce over medium heat, whisking it until it thickens.
- Remove the sauce from the heat before it boils. It should be smooth and thick.
- Pour the sauce over the meatballs and stir to coat.
- Add the reserved pineapple chunks and chopped bell peppers.
- Cover and cook on LOW for 4 hours.
- Serve warm over rice or inside Hawaiian rolls.