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Crockpot Pineapple Barbecue Meatballs: Sweet, Tangy, and Perfectly Tender

If you’re looking for a party favorite, a weeknight dinner solution, or a snack that will disappear in minutes, Crockpot Pineapple Barbecue Meatballs are your answer. This recipe combines juicy meatballs with the tangy sweetness of pineapple and smoky barbecue sauce, all slow-cooked to perfection. The beauty of this dish is its simplicity: minimal prep, maximum flavor, and hands-off cooking thanks to the slow cooker.

Ingredients

For the Meatballs:

• 1 ½ pounds (680 g) ground beef (or a mix of beef and pork for extra flavor)
• ½ cup breadcrumbs
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional, for a subtle smoky flavor)

For the Sauce:

• 1 cup barbecue sauce (your favorite brand or homemade)
• 1 cup pineapple chunks (fresh or canned, drained)
• 2 tbsp brown sugar (optional, for extra sweetness)
• 1 tbsp soy sauce (adds depth)
• 1 tsp Worcestershire sauce
• ½ tsp red pepper flakes (optional, for mild heat)

Step-by-Step Method

Step 1: Prepare the Meatballs

1. In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, onion, salt, pepper, and smoked paprika.
2. Mix gently until all ingredients are evenly combined. Overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs. For uniform cooking, try to make them all about the same size.
4. (Optional) For a slight crust, quickly brown the meatballs in a skillet over medium heat for 2–3 minutes per side. This step is optional because the slow cooker will fully cook them, but browning adds extra flavor.

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