bring it a taste of the tropics Crock Pot Huli Come to the table with Huli Meatballs! Juicy meatballs are boiling. Sweet and tangy taste pineapple ginger sauce as the most surprisinga taste of the island.
An irresistible tropical twist
- Completely hands-off: Place everything in a crock pot and let it work its flavor-filled magic.
- Public friendly: It’s a flavor combo that everyone from kids to adults will love, without any extra effort.
- A variety of options available: Whether served over white rice for dinner or skewered as a party appetizer, these easy slow cooker meatballs will disappear quickly!
Crock Pot Huli Huli Meatball Ingredients
- Ginger paste: You can also use grated ginger if you like! You can use 1 teaspoon of ground ginger, but for maximum flavor, use fresh ginger!
- Pineapple Juice: For this recipe, use pineapple juice from canned pineapple.
Crock Pot Late Meatballs Recipe
Getting dinner on the table has never been easier! Slow Cooker Hawaiian Meatballs Recipe. Add everything, cook, and you have a savory, delicious meal again.
- add: Spray the inside of the crock pot with nonstick cooking spray, then add the frozen meatballs and pineapple chunks to the crock pot.
- sauce: In a medium bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic.
- Add sauce and cook. Pour sauce over meatballs. Cook on LOW for 4 hours or on HIGH for 3 hours.
- thicken: Stir in cornstarch and water during the last 20 minutes of cooking. Stir the slurry into the tangy sauce, cover and heat. This will help thicken the sauce as it heats. Garnish with green onions, if desired. Serve Crock Pot Huli Huli Meatballs over rice, noodles, or toothpicks as an appetizer!
Alyssa’s Expert Tips
meatball: You can use frozen or homemade meatballs for this recipe. If you’re using homemade, partially cook it in the oven or skillet and then add it to the crock pot to keep its shape.
Crock Pot Late Late Meatballs
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ingredient
- 1 (32 ounces) bag of frozen meatballs
- 1 (20 ounces) Can I add pineapple chunks? drainage
- 1 cup Unsweetened Pineapple Juice
- ½ cup i am a willow tree
- ½ cup brown sugar
- ⅓ cup ketchup
- 2 teaspoon grated ginger or paste or 1 teaspoon dried
- 2 teaspoon Minced garlic
- 2 tablespoon cornstarch
- 2 tablespoon water
guideline
- Spray the inside of the crock pot with non-stick cooking spray. add 1 package (32 ounces) frozen meatballs and 1 pineapple chunk (20 ounces) In a crock pot.
- Whisk together in a medium bowl. 1 cup unsweetened pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ⅓ cup ketchup, 2 teaspoons ground ginger or pasteand 2 teaspoons minced garlic.
- Pour sauce mixture over meatballs. Cook on LOW for 4 hours or on HIGH for 3 hours.
- Mix well during the last 20 minutes of cooking. 2 tablespoons cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the liquid in the crock pot, mix, cover and heat. This will help thicken the sauce as it heats.
- Garnish with green onions, if desired. Serve over rice or noodles, or add a toothpick and enjoy as an appetizer!
memo
Storage and reheating instructions
- at refrigerator: Store leftover food in an airtight container in the refrigerator for up to 4 days.
- in the freezer: Can be stored in the freezer for up to 2 months.
- Reheating from Frozen: You can reheat frozen leftovers in a crock pot on LOW for 2 to 3 hours and then heated through.
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