Slow Cooker Curry-Mustard Glazed Meatballs
- Ready In:
- 4hrs 10mins
- Ingredients:
- 6
- Yields:
-
80 meatballs
ingredients
- 1 (12 ounce) jar pineapple preserves
- 1 (8 ounce) jar Dijon mustard
- 1 (8 ounce) can pineapple tidbits in unsweetened juice, undrained
- 1⁄2 cup firmly packed dark brown sugar
- 1 teaspoon curry powder
- 2 1⁄2 lbs frozen cooked italian meatballs (about 80 meatballs)
directions
- In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3-quart slow cooker. Stir in preserves mixture.
- Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.
- Prepare the meatballs and refrigerate up to two days in advance. To freeze, prepare the recipe and place in freezer container; freeze for up to one month. To serve, thaw meatballs and heat as directed.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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