Bring the taste of the tropics to your table with Crock Pot Huli Huli Meatballs! Juicy meatballs simmer in a sweet and tangy pineapple ginger sauce with the most incredible island flavors.
Tropical Twist You Can’t Resist
- Totally Hands-Off: Toss everything in the crockpot and let it work its flavor packed magic.
- Crowd-Friendly: A flavor combo everyone loves, from kids to adults, without extra effort.
- Versatile Serving Options: Whether you serve them over white rice for dinner or skewer them for a party appetizer, these easy slow cooker meatballs are guaranteed to disappear fast!
Crock Pot Huli Huli Meatballs Ingredients
- Ginger Paste: Feel free to use grated ginger if you prefer! You can also use 1 teaspoon of ground ginger, but for maximum flavor, use fresh!
- Pineapple Juice: Use the pineapple juice from the canned pineapple in this recipe.
Crock Pot Huli Huli Meatball Recipe
Getting dinner on the table doesn’t get much easier than this! Slow cooker Hawaiian meatballs recipe. Just toss everything in, let it cook, and come back to a saucy, flavorful meal.
- Add: Spray the inside of the crock pot with non stick cooking spray, then add the frozen meatballs and pineapple chunks to the crockpot.
- Whisk Sauce: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic.
- Add Sauce and Cook: Pour sauce over the meatballs. Cook on LOW for 4 hours or HIGH for 3 hours.
- Thicken: In the last 20 minutes of cooking, whisk together the cornstarch and water. Stir the slurry into the tangy sauce, then replace the lid and heat through. As it heats through, it will help thicken the sauce. Garnish with green onion, if desired. Serve crock pot huli huli meatballs over rice, noodles, or with toothpicks as an appetizer!
Alyssa’s Pro Tip
Meatballs: You can use frozen or homemade meatballs for this recipe. If you use homemade, partially cook them in an oven or skillet before adding them to the crockpot, so they retain their shape.
Crock Pot Huli Huli Meatballs
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Ingredients
- 1 (32-ounce) bag frozen meatballs
- 1 (20-ounce) can pineapple chunks drained
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- 2 teaspoons grated ginger or paste or 1 teaspoon dried
- 2 teaspoons minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
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Spray the inside of the crock pot with non-stick cooking spray. Add 1 (32-ounce) bag frozen meatballs and 1 (20-ounce) can pineapple chunks to the crock pot.
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In a medium bowl, whisk together 1 cup unsweetened pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ⅓ cup ketchup, 2 teaspoons grated ginger or paste, and 2 teaspoons minced garlic.
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Pour the sauce mixture over the top of the meatballs. Cook on LOW for 4 hours or HIGH for 3 hours.
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In the last 20 minutes of cooking, whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir the cornstarch slurry into the crock pot liquid, then replace the lid and heat through. As it heats through it will help thicken the sauce.
-
Garnish with green onion, if desired. Serve over rice, noodles, or with toothpicks as an appetizer!
Notes
Storage and Reheating Instructions
- In the Refrigerator: Store the leftovers in an airtight container in the fridge for up to 4 days.
- In the Freezer: Store in the freezer for up to 2 months.
- Reheating From Frozen: You can reheat the frozen leftovers in a crockpot on LOW for 2-3 hours, heated through.
Nutrition
More Easy Crockpot Meals
This story originally appeared on TheRecipeCritic
