Slow Cooker Pineapple Barbecue Meatballs

These Slow Cooker Pineapple Barbecue Meatballs are the ultimate sweet-and-savory appetizer or easy dinner dish! Juicy homemade meatballs simmer in a sticky, tropical barbecue sauce packed with pineapple flavor and just a touch of heat. Whether you’re feeding a crowd, prepping for a potluck, or need a quick weeknight dinner, this slow cooker recipe is a guaranteed hit.

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Why You’ll Love This Recipe
Effortless Cooking – Let the slow cooker do all the work while you relax.
Sweet, Tangy & Savory – The flavor combo of pineapple and barbecue is irresistible.
Great for Any Occasion – Serve as party appetizers or spoon over rice for dinner.
Customizable – Use your favorite barbecue sauce and adjust the spice to your liking.
Freezer-Friendly – Make ahead and reheat as needed!

Ingredients You’ll Need

For the Meatballs:
1½ lbs ground beef (or ground chicken or turkey)
½ cup breadcrumbs
1 large egg
2 cloves garlic, minced
¼ cup finely chopped onion
¼ cup milk
1 tbsp soy sauce
½ tsp salt
½ tsp black pepper
1 tsp dried parsley

For the Pineapple Barbecue Sauce:
1½ cups barbecue sauce (choose your favorite variety)
1 can (20 oz) crushed pineapple (with juice)
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp soy sauce
½ tsp crushed red pepper flakes (optional for a kick)
1 tsp garlic powder

Optional for Serving:
Chopped green onions
Toasted sesame seeds
Steamed white or brown rice
Hawaiian rolls for sliders

Tools You’ll Need
Large mixing bowl
Baking sheet
Parchment paper
Slow cooker (4-quart or larger)
Measuring cups and spoons
Mixing spoon or spatula

Step-by-Step Instructions

Step 1: Make the Meatball Mixture
In a large bowl, combine ground beef, breadcrumbs, egg, garlic, onion, milk, soy sauce, salt, pepper, and dried parsley.
Mix gently with your hands or a spoon until just combined—don’t overmix or the meatballs may become tough.
Form the mixture into 1 to 1½-inch meatballs (about 30 pieces) and place them on a parchment-lined baking sheet.

Step 2: Brown the Meatballs (Optional but Recommended)
Preheat your oven to 400°F (200°C).
Bake the meatballs for 10–12 minutes, just until they begin to brown and hold their shape.
This step enhances flavor and helps them stay intact during slow cooking.

Step 3: Make the Pineapple Barbecue Sauce
In a medium bowl, stir together barbecue sauce, crushed pineapple (with juice), brown sugar, apple cider vinegar, soy sauce, crushed red pepper flakes (if using), and garlic powder.
Mix well until the sauce is smooth and well combined.

Step 4: Add to the Slow Cooker
Place the browned meatballs in the slow cooker.
Pour the pineapple barbecue sauce evenly over the top.
Gently stir to coat all the meatballs in the sauce.

Step 5: Cook Low and Slow
Cover and cook on low for 4–5 hours or on high for 2–3 hours.
Stir gently halfway through cooking if possible.
Once done, the meatballs will be tender and the sauce thick and sticky.

Step 6: Garnish and Serve
Garnish with chopped green onions and sesame seeds for extra flavor and color.
Serve warm as an appetizer with toothpicks or over rice for a full meal.
They’re also amazing in slider buns for a tropical-inspired sandwich!

Tips for Perfect Meatballs
Use Fresh Ground Meat – Avoid overly lean meat for juicier results.
Don’t Overmix – Gently combine ingredients to avoid tough meatballs.
Browning Adds Flavor – While optional, it boosts both flavor and texture.
Balance the Sauce – Add more brown sugar for extra sweetness, or a splash of vinegar if you want more tang.
Watch the Cook Time – Avoid overcooking to keep meatballs moist and tender.

Serving Suggestions
Appetizer Style – Serve with toothpicks on a party platter.
With Rice – Spoon over steamed jasmine or brown rice for a satisfying dinner.
In Sliders – Stuff into Hawaiian rolls and top with coleslaw for a mini sandwich.
With Noodles – Serve over lo mein or rice noodles for a fusion twist.
On Skewers – Thread with pineapple chunks and bell peppers for a fun presentation.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Let meatballs cool, then freeze in sauce for up to 2 months. Use freezer bags or containers.

Reheating:
Stovetop: Warm gently in a saucepan over low heat. Add a splash of water if the sauce is too thick.
Microwave: Heat in 30-second intervals until warmed through.
Slow Cooker: Reheat on low for 1–2 hours if frozen.

Frequently Asked Questions

1. Can I use frozen meatballs?
   Yes! If using pre-cooked frozen meatballs, just skip the browning step and add them directly to the slow cooker with the sauce. Cook on high for 3 hours or low for 5.
2. Can I make these ahead of time?
   Absolutely. Prepare and shape the meatballs in advance and refrigerate or freeze until ready to cook.
3. What type of barbecue sauce works best?
   A smoky, sweet-style sauce pairs best with the pineapple. You can also use a spicy variety for extra heat.
4. Are these kid-friendly?
   Yes! Just skip the red pepper flakes if serving to younger kids.
5. Can I make this without a slow cooker?
   Yes, bake the meatballs in the oven and simmer the sauce separately, then combine them on the stovetop.

Final Thoughts
These Slow Cooker Pineapple Barbecue Meatballs are a flavorful twist on a classic dish that’s perfect for both entertaining and easy weeknight meals. With their irresistible blend of sweet pineapple, savory barbecue, and juicy meat, they’ll quickly become a family favorite.

Try them once and you’ll keep coming back for more. Don’t forget to share your photos and leave a review—can’t wait to hear how yours turned out!

Preparation Time: 20 minutes
Cooking Time: 4 hours (low)
Cuisine: American

Nutritional Information (Per Serving):
Calories: 360 | Protein: 22g | Carbohydrates: 25g | Fat: 18g | Fiber: 1g | Sodium: 670mg

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