SLOW COOKER HAWAIIAN MEATBALLS
Yummy pineapple sauce over Hawaiian-style meatballs slow cooked and served over rice or pasta.
Provided by Deena Kordt
Categories Main Dish Recipes Meatball Recipes
Time 4h35m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Mix ground beef, crushed soda crackers, onion, eggs, milk, garlic, salt, pepper, and ginger in a large bowl until well combined. Shape the mixture into 1- or 1 1/2-inch balls. Place on the prepared baking sheet.
- Bake in the preheated oven until browned, about 15 minutes.
- Combine pineapple and juice, brown sugar, vinegar, and soy sauce in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Mix cornstarch and water in a small bowl or cup and gradually stir into the boiling sauce until slightly thickened.
- Place meatballs in a slow cooker. Pour pineapple sauce over meatballs.
- Cover and cook on Low until meatballs are no longer pink inside and have absorbed the sauce, 4 to 5 hours.
Nutrition Facts : Calories 627.5 calories, Carbohydrate 87.3 g, Cholesterol 159.9 mg, Fat 19.8 g, Fiber 1.7 g, Protein 26.5 g, SaturatedFat 7.2 g, Sodium 1647.2 mg, Sugar 71.6 g
SLOW COOKER PINEAPPLE STUFFED HAWAIIAN MEATBALLS
Provided by Jen
Time 2h40m
Number Of Ingredients 28
Steps:
- Preheat oven to 425 degrees 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.
SLOW COOKER PINEAPPLE STUFFED HAWAIIAN MEATBALLS RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 33
Steps:
- 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.
MEATBALLS STUFFED WITH PINEAPPLE CHUNKS
I got this recipe from a microwave cookbook I bought my mother 25 years ago. I love to serve these as appetizers for parties, and also with rice for dinner. This is a quick, tasty, easy recipe. Give it a try!!
Provided by Chill
Categories Meat
Time 35m
Yield 24-30 meatballs
Number Of Ingredients 12
Steps:
- Drain pineapple well, reserving syrup.
- Mix together beef, egg, bread crumbs, onion, salt, cloves, allspice and 2 tbsp syrup.
- Mold small amount of mixture around each pineapple chunk.
- Place meatballs in 12x8x2" glass dish.
- Cover with wax paper. Mirowave at High 4 minutes. Pour off meat juices.
- Stir together 1/3 c reserved syrup, ketchup and brown sugar. Pour over drained meatballs and microwave at high 3 to 5 minutes longer, or until done.
Nutrition Facts : Calories 80, Fat 3.1, SaturatedFat 1.2, Cholesterol 21.7, Sodium 183.7, Carbohydrate 9.1, Fiber 0.3, Sugar 7.6, Protein 4.1
ASIAN-INSPIRED PORK MEATBALLS WITH PINEAPPLE IN THE SLOW COOKER
I'm a fan of potstickers and this pork meatball mixture makes me think of the potsticker filling. I used a small slow cooker, so you may need to adjust the liquid ingredients if yours is larger. Serve over coconut rice (I used "Easy Coconut Jasmine Rice" from Allrecipes).
Provided by thedailygourmet
Categories Meatballs
Time 6h50m
Yield 4
Number Of Ingredients 13
Steps:
- Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
- Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
- Roll pork mixture into 12 to 16 balls and place into the slow cooker.
- Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
- Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
- Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 29.4 g, Cholesterol 120.1 mg, Fat 18.5 g, Fiber 2 g, Protein 25.4 g, SaturatedFat 6.6 g, Sodium 1112.3 mg, Sugar 13.9 g
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