Slow Cooker Pineapple Stuffed Hawaiian Meatballs

By PineyCook

Do you love pineapple? Then you'll love this slow cooker recipe for Pineapple Stuffed Hawaiian Meatballs.

Ingredients

• PINEAPPLE STUFFED MEATBALLS:
• 2 eggs
• 2 pounds lean ground beef
• 22 saltine crackers, crushed (1 cup)
• 1/3 cup dry minced onion
• 1/4 cup milk
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• Pineapple chunks from 20 ounce can pineapple can, drained
• HAWAIIAN SAUCE:
• 1 cup pineapple juice (plus water if needed to equal 1 cup) from 20-ounce can pineapple chunks used in meatballs
• 1/2 cup water
• 1/4 cup packed brown sugar
• 1/4 cup ketchup
• 1/4 cup low sodium soy sauce
• 2 tablespoons quality hoisin sauce (Lee Kum Kee or Kikkoman)
• 2-3 tablespoons Asian sweet red chili sauce (3 for more of a kick)
• 2 tablespoons rice wine vinegar
• 1 tablespoon lemon juice
• 3 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• Pineapple chunks from 20 ounce can, drained

Details

Servings 6
Preparation time 40mins
Cooking time 160mins

Preparation

Step 1

Preheat oven to 425°F. Line a rimmed baking sheet with foil. Set aside.

In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients except pineapple chunks and mix until well combined. Shape meat mixture into an approximate 12 x 8-inch rectangle on a cutting board with even thickness. (I put parchment paper over the meat then roll with my rolling pin to form an even thickness rectangle.)

Strain pineapple juice from one can pineapple chunks. Line 10 pineapple chunks across the meat and 5 down, for a total of 50 pineapple chunks.

Using a pizza cutter, slice meat horizontally around pineapple to create 5 rows, then slice vertically around pineapple to create 10 rows and 50 squares. Shape squares into balls around pineapple chunks and line on baking sheet. Bake for 8 minutes, or until lightly browned. When cool enough to touch, line meatballs in rows in the slow cooker followed by drained pineapple chunks and red and green bell peppers.

Add all Hawaiian sauce ingredients to a small saucepan and whisk until smooth. Bring to a boil then reduce heat and simmer until thickened, stirring constantly.

Pour sauce over contents of slow cooker. Cover and cook on low heat for 2 hours or until cooked through, gently stirring one hour into cooking. Keep warm until serving. Serve with rice.