These sweet and sour Hawaiian pineapple BBQ meatballs are made from scratch, but you can sub frozen meatballs for a super easy crock pot meal. Serve slow cooked Hawaiian meatballs on sub rolls for busy weeknight dinners. Serve mini slow cooked meatballs with toothpicks for a memorable party app.
Preheat oven to 375 degrees. Line 1-2 rimmed cookie sheets with parchment paper and set aside.
Mix together ingredients for meatballs (eggs, breadcrumbs, onion, orange pepper, garlic diced, ground beef, salt, pepper). Using an ice cream scoop, portion out equal-sized meatballs, either 1" or 2". Smaller meatballs are better for serving on toothpicks. Larger meatballs are better for eating in a sandwich or over rice as a meal.
Bake or pan fry meatballs. To bake them, arrange meatballs on a baking tray so they don't touch. Bake meatballs 20 minutes at 375.
To pan fry them, heat 1 tbsp olive oil in a large frying pan on medium. Add meatballs, stirring regularly to brown all sides. The meatballs don't have to be fully cooked inside since they'll finish cooking in the crock pot.
While meatballs are cooking, make the pineapple BBQ sauce. Mix together crushed pineapple and BBQ sauce.
Place partially cooked meatballs in the crock pot and pour the sauce on top. Cook 4 hours on high, stirring occasionally to redistribute the sauce. Serve on rolls, on rice, or with toothpicks for an appetizer.
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