Ingredients
- 1 kg beef meatballs (homemade or store-bought)
- 2 cups barbecue sauce
- 1 can (400 g) pineapple chunks with juice
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Lightly grease the inside of the crockpot with oil or non-stick spray.
- Place the meatballs into the crockpot (frozen or fresh).
- In a bowl, mix barbecue sauce, pineapple chunks with juice, brown sugar, soy sauce, garlic powder, and black pepper until well combined.
- Pour the sauce mixture over the meatballs.
- Gently stir to coat all meatballs evenly.
- Cover with the lid and cook on low for 5–6 hours or on high for 2.5–3 hours.
- Stir occasionally if possible for even coating.
- Once cooked, check seasoning and adjust if needed.
- Serve hot on their own, over rice, or with bread.
Notes
- Frozen meatballs can be used مباشرة without thawing.
- Use sweet and smoky barbecue sauce for best flavor.
- Add chili flakes or hot sauce for a spicy variation.
- For thicker sauce, cook uncovered for the last 30 minutes or add cornstarch slurry.
- Chicken or turkey meatballs can be used as lighter alternatives.
- Add bell peppers or onions for extra texture and color.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze for up to 2 months and thaw before reheating.
- Add a splash of pineapple juice when reheating if sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 3–6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 18g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg
