Crock-Pot Hawaiian Meatballs Recipe (2024)

Written by: Crock-Pot Ladies 33 Comments

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This amazing recipe for Crock-Pot Hawaiian Meatballs is so simple to prepare with only 5 ingredients. Take this dish to your next pot-luck and watch them disappear!

Slow Cooker Hawaiian Meatballs

Watch out dear readers, this recipe for Crock-Pot Hawaiian Meatballs is going to knock your socks off. These meatballs are mighty addictive. I actually made a double batch of this recipe in my large 7-quart slow cookerand took these to a potluck event at the kids school and they were a HUGE hit and not a single meatball was left. I was so sad.

But not really because later that week I made another batch and served these tasty meatballs over some sticky rice and a bag of frozen stir-fry vegetables that I cooked up with just some sesame oil and minced garlic and we had these for dinner.

The entire family gobbled these up…totally a kid friendly meal!

This is one of those recipes that has minimal prep – cut your bell peppers, mix your sauce and dump everything in the Crock-Pot, turn it on and let it cook away!

You just cannot go wrong with this recipe folks and there are only 5 ingredients which makes it just super easy to make.

I urge you to try this recipe yourself and either make it for dinner or as an appetizer for your next get together. You won’t be disappointed, I promise!

Special Diets

Gluten Free | High Fiber

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Crock-Pot Hawaiian Meatballs Recipe

Heidi Kennedy

This simple recipe for Crock-Pot Hawaiian Meatballs is a crowd pleaser, You can easily double this recipe and cook in a larger slow cooker (6-7 quart) and take to your next pot-luck party. Or, serve over some rice with a side of stir-fry vegetables for a quick and easy family-friendly main dish!

3.92 from 84 votes

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Appetizers, Entrée

Cuisine American

Servings 6 Servings

Calories 775 kcal

Equipment

Ingredients

18 Ounces Jarred Pineapple Preserves (such as Smucker’s brand)
8 Ounces Hoisin Sauce (such as Lee Kum Kee brand)
2 Cloves Garlic (minced)
3 Medium Bell Peppers (1 red, 1 yellow and 1 orange)
32 Ounces Frozen Fully Cooked Meatballs (such as Farm Rich brand)

Instructions

In a bowl mix together the pineapple preserves, hoisin sauce and minced garlic.
18 Ounces Jarred Pineapple Preserves –8 Ounces Hoisin Sauce –2 Cloves Garlic
Cut each bell pepper in half and scoop out seeds and cut off top stem end.
3 Medium Bell Peppers
Slice each bell pepper half into 1/2 inch strips and then cut crosswise into 1/2 chunks/cubes.
Place frozen meatballs and cut bell peppers into a 4-5-quart slow cooker.
32 Ounces Frozen Fully Cooked Meatballs
Pour sauce over meatballs and give everything a quick toss.
Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours until meatballs are warmed through and bell peppers are tender.
Serve as an appetizer or over rice as a main dish.
Enjoy!

Nutrition

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