These Tangy Pineapple Meatballs are from Gooseberry Patch’s new cookbook, “Hometown Harvest”. I am so excited to have a copy to review! I’ll also have a copy to give away to one lucky reader! That giveaway is live right now, so stop by this post for your chance to enter!
To make these yummy meatballs, start with a 40-ounce package of frozen meatballs. Let them thaw overnight in the refrigerator. Then brown them, over medium heat, in a few tablespoons of oil. (You’ll probably have to work in batches.) Let them drain on paper towels, and set them aside while you get the sauce ready. (It won’t take long.)
In your crockpot (with a liner for easy clean up!) mix together a 20-ounce can of pineapple tidbits with their juice, a 24-ounce bottle of ketchup, 1 cup of brown sugar (packed), 1/2 cup of maple syrup, and 1/4 cup of soy sauce.
It should have this beautiful orange color when it’s all mixed together.
Stir in your browned meatballs, cover, and cook on low for 2-3 hours. And that’s it!
Serve on toothpicks for a quick and tasty appetizer, serve over rice for a little heartier meal, or make sweet meatball sandwiches, like we did!
40-ounce package frozen meatballs, thawed
2 Tablespoons oil
16-ounce can pineapple tidbits
24 ounces ketchup
1 cup brown sugar, packed
1/2 cup maple syrup
1/4 cup soy sauce
Instructions:
- In a skillet over medium heat, brown meatballs in oil. Drain and set aside.
- In a slow cooker, combine pineapple (with juice) and remaining ingredients. Mix well. Stir in meatballs.
- Cover and cook on low for 2-3 hours.
What is your go-to crowd pleasing appetizer?
{Gooseberry Patch did give me a copy of “Hometown Harvest” to review, and one to give away. Affiliate links were used in this post.}
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