Description
Sticky pineapple preserves mingle with smoky barbecue sauce, coating beef meatballs that turn melt-in-your-mouth tender after hours in the crockpot. Each bite bursts with juicy sweetness, a hint of brown sugar, and tropical tang.
Ingredients
- 2 pounds ground beef
- 1 cup dried breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 20 ounces pineapple preserves
- 1 cup barbecue sauce
- 2 tablespoons brown sugar
- 1/4 cup soy sauce
- 8 ounces crushed pineapple
Instructions
- Combine breadcrumbs, milk, egg, garlic powder, onion powder, salt, and black pepper in a large bowl.
- Add ground beef and mix gently until just combined, then shape into 1 to 1 1/2 inch meatballs.
- Arrange the meatballs in a single layer in the crockpot.
- In a medium bowl, whisk together pineapple preserves, barbecue sauce, brown sugar, soy sauce, and crushed pineapple.
- Pour the sauce over the meatballs, ensuring they are evenly coated.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Gently stir the meatballs halfway through cooking to redistribute the sauce.
- Once finished, use a slotted spoon to transfer meatballs to a serving dish and spoon extra sauce over the top.
Notes
- For a lighter version, substitute ground turkey for the ground beef.
- If the sauce becomes too thick, stir in a splash of pineapple juice or water.
- Serve over steamed rice, noodles, or with toothpicks as an appetizer.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.