Make It A Luau Meatballs Crock Pot Recipes

Steps:

• Line crock pot wtih a plastic liner, if desired.
• Add all ingredients to the pot, stirring together.
• Cover with lid.
• Cook on LOW 7-8 hours, HIGH 3-4 hours.
• NOTE: We serve this over steamed white rice for family dinner.

Steps:

• Cook meatballs and sweet-and-sour sauce in medium saucepan on medium heat 15 min or until heated through, stirring frequently.
• Add pineapple; mix well. Cook and stir 5 min. or until heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix ground beef, crushed soda crackers, onion, eggs, milk, garlic, salt, pepper, and ginger in a large bowl until well combined. Shape the mixture into 1- or 1 1/2-inch balls. Place on the prepared baking sheet.
• Bake in the preheated oven until browned, about 15 minutes.
• Combine pineapple and juice, brown sugar, vinegar, and soy sauce in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Mix cornstarch and water in a small bowl or cup and gradually stir into the boiling sauce until slightly thickened.
• Place meatballs in a slow cooker. Pour pineapple sauce over meatballs.
• Cover and cook on Low until meatballs are no longer pink inside and have absorbed the sauce, 4 to 5 hours.

Steps:

• Put meatballs in the crockpot.
• Combine the rest of the ingredients. (I whisk them together.).
• Pour soup mix over meatballs and stir.
• Cover and cook on low for 8 hours or on high for 4 hours.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
• In large bowl, mix all meatball ingredients. Shape mixture by 2 tablespoonfuls into balls. Place on cookie sheet.
• Bake 20 to 25 minutes or until golden brown on outside and no longer pink in center.
• Meanwhile, in large saucepan, stir together broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot and 1 garlic clove. Heat to boiling; reduce heat to low. In small bowl, mix cornstarch and water until smooth. Add cornstarch mixture to simmering sauce; stir well.
• In large skillet, heat oil over medium heat. Cook bell peppers in oil 3 to 5 minutes, stirring occasionally, until crisp-tender. Reduce heat to low. Add pineapple; cook 3 to 4 minutes longer or until pineapple is starting to cook around the edges.
• Add bell pepper, pineapple and meatballs to sauce in saucepan. Simmer 15 to 20 minutes until meatballs are coated with sauce and mixture is thoroughly heated.
• Serve meatballs, sauce and vegetables over cooked rice, or serve with toothpicks.

Steps:

• In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
• In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

Steps:

• Spray a slow cooker with nonstick cooking spray.
• Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), green pepper and red pepper.
• In a mixing bowl, whisk together pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
• Pour sauce in slow cooker and mix everything to combine.
• Cover and cook on low for 3-4 hours or until heated through.
• Serve over cooked rice.

Steps:

• Place meatballs and sauce in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until meatballs are heated through. , On each bun bottom, layer cheese, meatballs and, if desired, pepperoncini; replace tops.