Crockpot Hawaiian Meatballs

Sweet, tangy, and savory all in one bite—these Crockpot Hawaiian Meatballs are the perfect blend of tropical flavor and comfort food. Whether you’re hosting a party, feeding a hungry family, or just want an easy weeknight dinner, this recipe delivers big taste with minimal effort thanks to your slow cooker.

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Why You’ll Love This Recipe
Set It and Forget It – Let your slow cooker do the work while you go about your day.
Sweet and Savory – Pineapple, bell peppers, and a rich sauce give it irresistible flavor.
Perfect for Parties – A hit at gatherings, potlucks, and game days.
Kid-Friendly – Sweet flavors and bite-sized meatballs are a big win with kids.
Versatile Serving – Serve over rice, noodles, or as an appetizer on toothpicks.

Ingredients You’ll Need

For the Meatballs (homemade or use store-bought):

• 1 ½ lbs ground beef
• ½ cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• ¼ cup onion, finely diced
• 1 tbsp soy sauce
• ½ tsp ground ginger
• ½ tsp salt
• ¼ tsp black pepper

OR use 2 lbs frozen fully-cooked beef meatballs for convenience

For the Hawaiian Sauce:

• 1 can (20 oz) pineapple chunks in juice, undrained
• 1 cup barbecue sauce (choose your favorite)
• ½ cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp cornstarch + 2 tbsp water (for thickening)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• ½ tsp garlic powder
• ½ tsp ground ginger

For Garnish & Serving:

• Sliced green onions
• Sesame seeds (optional)
• Cooked white rice or brown rice
• Steamed broccoli or snap peas (optional side)

Tools You’ll Need

• Large mixing bowl
• Slow cooker (4-6 quart)
• Small saucepan (for thickening sauce, if needed)
• Measuring cups and spoons
• Whisk

Step-by-Step Instructions

Step 1: Make the Meatballs (if using homemade)
In a large bowl, combine ground beef, breadcrumbs, egg, garlic, onion, soy sauce, ginger, salt, and pepper.
Mix until just combined, then form into 1-inch meatballs.
Brown the meatballs in a skillet over medium heat for 5-7 minutes until lightly browned (optional but adds flavor).
Set aside.

Step 2: Prepare the Sauce Mixture
In the slow cooker, combine pineapple chunks with juice, barbecue sauce, brown sugar, soy sauce, garlic powder, and ground ginger.
Stir to mix everything evenly.
Add chopped red and green bell peppers for flavor and color.

Step 3: Add the Meatballs
If using homemade or frozen meatballs, place them directly into the slow cooker and stir gently to coat with sauce.
Cover with the lid.

Step 4: Cook Low and Slow
Set your crockpot to LOW for 4-5 hours or HIGH for 2-3 hours.
Gently stir once or twice during cooking, if possible.

Step 5: Thicken the Sauce
In the last 30 minutes of cooking, whisk together cornstarch and water.
Pour the slurry into the slow cooker and stir gently to incorporate.
This helps thicken the sauce to that classic sticky-sweet consistency.

Step 6: Garnish & Serve
Once the sauce is thickened and meatballs are hot and tender, turn off the slow cooker.
Garnish with sliced green onions and sesame seeds if using.
Serve over a bed of steamed white rice, brown rice, or even cauliflower rice for a lighter option.

Tips for Success
Use Frozen Meatballs – A great time-saver that still tastes delicious.
Don’t Overmix Meat – When making homemade meatballs, mix just until combined to keep them tender.
Add a Kick – For a spicy twist, stir in a teaspoon of chili flakes or sriracha.
Try Different Proteins – Chicken or turkey meatballs work great too.
Double the Recipe – Perfect for crowds and freezes beautifully.

Serving Suggestions
Steamed Jasmine Rice – The perfect base to soak up all that sauce.
Hawaiian Mac Salad – For an authentic tropical touch.
Grilled Pineapple Rings – Extra sweetness on the side.
Asian Slaw – Adds crunch and freshness.
Toothpick Appetizer – Serve on skewers for parties or game day.

How to Store & Reheat

Storing:
Refrigerate: Keep leftovers in an airtight container for up to 4 days.
Freeze: Place cooled meatballs and sauce in a freezer-safe container or bag and freeze for up to 3 months.

Reheating:
Microwave: Heat in 1-minute intervals, stirring in between until hot.
Stovetop: Reheat gently over medium-low heat, adding a splash of water if sauce thickens too much.
Slow Cooker: Warm on LOW for 1 hour if reheating a large batch.

Frequently Asked Questions

1. Can I use fresh pineapple instead of canned?
   Yes, just add ½ cup pineapple juice separately to maintain the sauce’s consistency.
2. What barbecue sauce works best?
   A sweet or honey-based BBQ sauce complements the pineapple well, but smoky or spicy varieties also work if you like a bold flavor.
3. Can I cook this recipe on the stovetop instead?
   Yes, simmer the meatballs and sauce in a large pot over low heat for about 30 minutes, stirring occasionally.
4. Can I make this recipe gluten-free?
   Absolutely! Use gluten-free meatballs, tamari instead of soy sauce, and make sure your BBQ sauce is gluten-free.
5. Is it okay to cook the meatballs without browning?
   Yes, but browning them first adds depth of flavor and helps them hold together better in the sauce.

Final Thoughts
Crockpot Hawaiian Meatballs are the ultimate combo of sweet island vibes and savory comfort. They’re perfect for casual weeknight dinners, potluck parties, or when you just want to switch up your dinner routine. With minimal prep and maximum flavor, this recipe is sure to become a regular in your meal rotation.

Try it once and you’ll be hooked—leave a review and share your delicious results with us!

Preparation Time: 15 minutes
Cooking Time: 4 hours (on LOW)
Cuisine: American-Island Fusion

Nutritional Information (Per Serving):
Calories: 390 | Protein: 21g | Carbohydrates: 32g | Fat: 20g | Fiber: 2g | Sodium: 620mg

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