Slow Cooker Pineapple Stuffed Hawaiian Meatballs
    Servings Prep Time
    6servings 40minutes
    Cook Time
    Servings Prep Time
    6servings 40minutes
    Cook Time
    Tender Slow Cooker Hawaiian Meatballs are bathed in the most amazing sweet and tangy sauce and STUFFED with pineapple in every bite!! An incredible make ahead appetizer or family favorite dinner!
    Pineapple Stuffed Meatballs*
    • 2 eggs
    • 2pounds lean ground beef
    • 22 saltine crackers, crushed(1 cup)
    • 1/3cup minced dry onion
    • 1/4cup milk
    • 2tablespoons low sodium soy sauce
    • 1tablespoon brown sugar
    • 1teaspoon salt
    • 1teaspoon garlic powder
    • 1/2teaspoon ginger powder
    • 1/2teaspoon onion powder
    • 1/4teaspoon pepper
    • 120 oz. can pineapple chunks, drained
    Hawaiian Sauce
    • 1cup pineapple juicefrom 20 oz. can pineapple chunks used in meatballs, plus water if needed to equal 1 cup
    • 1/2cup water
    • 1/4cup packed brown sugar
    • 1/4cup ketchup
    • 1/4cup low sodium soy sauce
    • 2tablespoons quality hoisin sauce(Lee Kum Kee or Kikkoman)
    • 2-3tablespoons Asian sweet red chili sauce(3 for more of a kick)
    • 2tablespoons rice wine vinegar
    • 1tablespoon lemon juice
    • 3tablespoons cornstarch
    • 1teaspoon garlic powder
    • 1/2tsp EACH ground ginger, onion pwder, salt, pepper
    Add Ins
    • 1 red bell pepper, chopped
    • 1 green bell pepper, chopped
    • 120 oz. can pineapple chunks in juice, drained
    1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil. Set aside.
    2. 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.)
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    Recipe Notes

    *You don’t have to stuff the meatballs with pineapple if you prefer and can just omit this can of pineapple chunks.
    **If you are stuffing the meatballs with pineapple you will need 2 20 oz. cans pineapple chunks total. You will use the pineapple from one can inside the meatballs. You will use the pineapple from the other can in the sauce. You will only use one cup of the pineapple juice and will have extra pineapple juice.
    ***Hoisin sauce can be found in the Asian section of most grocery stores.