Hawaiian-Style Meatballs Made in a Slow Cooker

Ingredients 0/17

Step 1

Gently heat your oven to 350°F and lining a baking sheet with foil for easy cleanup. In a big bowl, mix together the ground beef, crushed soda crackers, chopped onion, eggs, milk, garlic, salt, pepper, and ginger until everything is well combined. Roll the mixture into meatballs about 1 to 1½ inches wide and place them on the prepared baking sheet. Pop them in the oven and bake until they’re nicely browned, which should take around 15 minutes.

Step 2

While the meatballs bake, whisk together the pineapple with its juice, brown sugar, vinegar, and soy sauce in a medium saucepan over medium-high heat. Let it come to a boil, stirring every now and then. In a small bowl, mix the cornstarch with water until smooth, then slowly stir this into the boiling sauce. Keep cooking until the sauce thickens up a bit.

Step 3

Once the meatballs are out of the oven, transfer them to your slow cooker and pour the pineapple sauce over the top. Cover and let everything cook on low for 4 to 5 hours. This slow simmer will help the meatballs soak up all those sweet and tangy flavors, and you’ll know they’re done when they’re no longer pink inside.