Step 2: Make the Pineapple Barbecue Sauce
- In a medium bowl, combine barbecue sauce, pineapple chunks, brown sugar, soy sauce, Worcestershire sauce, and red pepper flakes.
- Stir well to create a thick, tangy, and slightly sweet sauce.
Step 3: Layer in the Crockpot
- Pour half of the pineapple barbecue sauce into the bottom of your slow cooker.
- Gently place the meatballs on top of the sauce, making sure they’re evenly spaced.
- Pour the remaining sauce over the meatballs, coating each one generously.
Step 4: Slow Cook
- Cover the crockpot with the lid.
- Cook on low for 4–5 hours or high for 2–3 hours.
- The meatballs should be fully cooked (internal temperature of 165°F / 74°C) and tender, with the sauce thickened slightly and caramelized around them.
Step 5: Serve
- Use a slotted spoon to transfer meatballs to a serving dish, or serve straight from the crockpot for a buffet-style meal.
- Garnish with chopped green onions or fresh parsley for a fresh touch.
- Perfect accompaniments: steamed rice, mashed potatoes, or even slider buns for mini meatball sandwiches.
Tips for Perfection
- Freeze ahead: Make extra meatballs and freeze them uncooked. They can go straight from freezer to crockpot with a little extra cooking time.
- Balance sweetness: If the pineapple sauce is too sweet, add a teaspoon of apple cider vinegar for tanginess.
- Make it spicy: Add a dash of hot sauce or cayenne pepper to the sauce for a kick.
- Cheesy twist: Sprinkle shredded cheddar or mozzarella over the meatballs during the last 15 minutes of cooking.
Conclusion
Crockpot Pineapple Barbecue Meatballs are a blend of sweet, savory, and juicy in every bite. Thanks to the slow cooker, the meatballs soak up all the flavor while staying tender and moist. Whether for a family dinner, party appetizer, or potluck contribution, this recipe is guaranteed to become a staple in your kitchen.
If you want, I can also make a shortcut version with only 5 ingredients that’s even faster for busy days.
Do you want me to do that?
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