Crock Pot Hawaiian Meatballs strike a delicious balance of sweet and savory flavors—all with effortless prep. This delightful recipe turns simple frozen meatballs into a mouthwatering, tropical-inspired crowd-pleaser with minimal effort. Ideal for busy weeknights or relaxed gatherings, these meatballs simmer in a flavorful sauce that balances tangy BBQ, salty soy, sticky brown sugar, and bright pineapple. Whether you’re hosting a casual gathering or need a fuss‑free family meal, this dish delivers bold taste and comfort. In just a few simple steps, you’ll have a warm, saucy dish everyone will love—without any last‑minute scramble.
Why You’ll Love Crock Pot Hawaiian Meatballs
- Effortless to prepare: Just combine frozen meatballs, pineapple, and mix your sauce—no browning or prep-intensive steps.
- Flavor explosion: The sweet pineapple, tangy BBQ, and savory soy sauce make every bite pop.
- One‑pot convenience: Slow cooker does all the work, freeing up your time.
- Versatile: Great for appetizers, sandwiches, sliders, over rice—or even straight from the pot.
- Crowd‑pleaser: Sweet and savory flavors appeal to a wide range of tastes, from kids to adults.
Ingredients
Here’s what you’ll need to bring these easy, tropical meatballs to life:
- 3 pounds frozen meatballs
- 1 (20-ounce) can pineapple chunks, drained
- 2 cups BBQ sauce
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- ¼ cup brown sugar
- 1 tablespoon fresh grated ginger (or ¼ tsp dried ginger as a substitute)
- 3 cloves garlic, grated or minced
- 2 tablespoons chopped chives (for garnish)
Step‑by‑Step: How to Make Crock Pot Hawaiian Meatballs
- Layer the pot
Place the frozen meatballs and drained pineapple chunks into the bowl of your crock pot. - Mix the sauce
Combine the BBQ sauce, soy sauce, rice wine vinegar, and brown sugar in a medium bowl, whisking until the mixture is smooth and well blended. - Add ginger and garlic
Using a micro‑plane (or micro‑grater), grate the fresh ginger and garlic directly into the sauce. Stir until everything is blended. - Coat the meatballs
Pour the sauce over the meatballs and pineapple, then gently toss to ensure even coverage. - Cook
- High setting: Cover and cook for 2–3 hours.
- Low setting: Cover and cook for 5–6 hours.
- Garnish and serve
Once cooked through, sprinkle chopped chives over the top and serve hot.
Helpful Tips
- Don’t thaw — Keep meatballs frozen to prevent them from drying out during cooking.
- Sweetness control — If the sauce seems too sweet, add a splash more soy sauce or a squeeze of lime.
- Texture shift — For a thicker sauce, remove the lid during the last 30 minutes on high heat to reduce liquid.
- Ginger freshness — Fresh ginger shines here; it adds brightness you can’t get from dried, though dried works in a pinch.
- Serving warmth — For parties, keep the crock pot set to the “warm” setting to stay ready for grazing.
Substitutions And Variations
- Ginger substitute: Use ¼ teaspoon dried ginger if fresh isn’t available.
- Vinegar swap: Apple cider vinegar works just as well in place of rice wine vinegar.
- Meat choices: Swap frozen turkey or chicken meatballs for a lighter version.
- Veggie twist: Add bell peppers or onions in the last hour of cooking for added texture and flavor.
- Spicy kick: Stir in a teaspoon of sriracha or red pepper flakes to the sauce if you like some heat.
Storage Instructions
- Refrigeration: Let leftovers cool, then store in an airtight container in the fridge for up to 4 days.
- Freezing: Place cooled meatballs and sauce in a freezer‑safe container or zip‑top bag. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the slow cooker or stovetop until warmed through.
Nutritional Information
Per serving (approximate):
- Calories: 647 kcal
- Carbohydrates: 48 g
- Protein: 31 g
- Fat: 37 g (Saturated: 13 g; Polyunsaturated: 3 g; Monounsaturated: 16 g)
- Cholesterol: 122 mg
- Sodium: 1240 mg
- Potassium: 777 mg
- Fiber: 2 g
- Sugar: 41 g
- Vitamin A: 240 IU
- Vitamin C: 9 mg
- Calcium: 69 mg
- Iron: 2 mg
Serving Suggestions
- Serve over steamed white or jasmine rice to soak up that amazing sauce.
- Slide into toasted buns or Hawaiian rolls for irresistible meatball sliders.
- Pair with roasted vegetables or a crisp green salad for a balanced meal.
- For a festive flair, garnish with toasted coconut flakes or pineapple leaves.
Frequently Asked Questions About Crock Pot Hawaiian Meatballs
Can I make this in advance?
Absolutely! Prep everything the night before—combine meatballs, pineapple, and sauce in the slow cooker bowl (without turning it on), cover, and refrigerate. Next day, just set it to cook and enjoy.
What’s the best way to reheat leftovers?
Reheat gently in your slow cooker on low for 1–2 hours or on the stovetop over medium-low heat, stirring occasionally until warmed through.
Can I make my own meatballs from scratch?
For sure. Use your preferred ground meat recipe—turkey, beef, pork or a blend—and form into meatballs. Brown them slightly first for extra flavor, then proceed with the sauce and cooking instructions.
My sauce turned out too thin. How do I thicken it?
Mix 1 teaspoon cornstarch with 2 tablespoons cold water to create a slurry. Stir into the cooking sauce during the last 30 minutes on high, and it will thicken nicely.
Can I reduce the sodium?
Absolutely! Opt for low-sodium soy sauce or dilute the mixture slightly with pineapple juice. You can also cut back on or omit the soy sauce entirely based on your preference.
Conclusion
Thank you so much for joining me in the kitchen with this Crock Pot Hawaiian Meatballs recipe. I hope the simplicity, rich flavor, and comforting vibes shine through when you make it—from busy weeknights to casual gatherings, it always delivers. There’s something truly satisfying about how the sweet pineapple, tangy BBQ, and savory soy come together effortlessly in one pot. Savor the bold, comforting flavors and the convenience of a meal that practically cooks itself. Wishing you lots of happy cooking, hearty flavors, and joy-filled meals. Thanks for being part of this warm, food-loving community—happy cooking and enjoy every tasty bite!
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Crock Pot Hawaiian Meatballs
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
Description
Crock Pot Hawaiian Meatballs are an easy and flavorful slow cooker recipe made with frozen meatballs, pineapple, and a tangy BBQ sauce blend. Perfect for parties, weeknight dinners, or potlucks, this dish brings a tropical twist to your table with minimal prep.
Ingredients
3 pounds frozen meatballs
1 (20-ounce) can pineapple chunks, drained
2 cups BBQ sauce
¼ cup soy sauce
¼ cup rice wine vinegar
¼ cup brown sugar
1 tablespoon fresh grated ginger
3 cloves garlic, grated or minced
2 tablespoons chopped chives, for garnish
Instructions
- Layer the pot
Place the frozen meatballs and drained pineapple chunks into the bowl of your crock pot. - Mix the sauce
Combine the BBQ sauce, soy sauce, rice wine vinegar, and brown sugar in a medium bowl, whisking until the mixture is smooth and well blended. - Add ginger and garlic
Using a micro‑plane (or micro‑grater), grate the fresh ginger and garlic directly into the sauce. Stir until everything is blended. - Coat the meatballs
Pour the sauce over the meatballs and pineapple, then gently toss to ensure even coverage. - Cook
- High setting: Cover and cook for 2–3 hours.
- Low setting: Cover and cook for 5–6 hours.
- Garnish and serve
Once cooked through, sprinkle chopped chives over the top and serve hot.
Notes
Substitute ¼ tsp dried ginger if fresh isn’t available.
Apple cider vinegar works in place of rice wine vinegar.
Great over rice, in sliders, or as a party appetizer.
Sauce can be thickened with a cornstarch slurry if desired.
- Prep Time: 10 minutes
- Cook Time: 3 hours (on HIGH)
Nutrition
- Serving Size: 1 cup
- Calories: 647 kcal
- Sugar: 41 g
- Carbohydrates: 48 g
- Protein: 31 g