Slow Cooker Pineapple Barbecue Meatballs

INGREDIENTS:

For the Meatballs:

1 pound of ground beef (80% lean for juicier meatballs)

1/2 cup of breadcrumbs (panko or regular)

1 large egg

2 cloves of garlic, minced

1/4 cup of onion, finely chopped

1/4 cup of milk

Salt and pepper to taste

1 teaspoon of Worcestershire sauce

For the Sauce:

1 cup of barbecue sauce (choose your favorite brand or homemade)

1 cup of pineapple chunks, canned or fresh

1/2 cup of pineapple juice (reserved from the can or freshly squeezed)

1 tablespoon of soy sauce

1 tablespoon of brown sugar (optional, for extra sweetness)

1 teaspoon of ginger, grated (optional, for added flavor)

DIRECTIONS:

Let’s dive into the step-by-step process to prepare these succulent Slow Cooker Pineapple Barbecue Meatballs:

Step 1: Prepare the Meatballs

Mix the Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, chopped onion, milk, Worcestershire sauce, salt, and pepper. Use your hands or a spoon to mix everything until just combined, ensuring the ingredients are evenly distributed.

Form the Meatballs: Use a spoon or scoop to shape the mixture into 1-inch meatballs, rolling them gently between your palms. This size is perfect for ensuring they cook evenly in the slow cooker. Aim to make approximately 20-25 meatballs, depending on the size you prefer.

Brown the Meatballs (Optional): For added flavor and texture, you can brown the meatballs in a skillet over medium heat for about 2-3 minutes per side. This step is optional, but it can enhance the overall taste.

Step 2: Prepare the Sauce

Combine Sauce Ingredients: In a separate bowl, whisk together the barbecue sauce, pineapple chunks, pineapple juice, soy sauce, brown sugar, and grated ginger. Taste and adjust seasoning as needed.

Layer in the Slow Cooker: Pour a small amount of sauce into the bottom of the slow cooker to prevent sticking. Arrange the meatballs in a single layer and pour the remaining sauce over the top, ensuring the meatballs are well coated.

Step 3: Cook the Meatballs

Set the Slow Cooker: Cover the slow cooker with the lid and set it to cook on low for 4-5 hours or on high for 2-3 hours. The meatballs should be tender and fully cooked, and the sauce should be thickened and aromatic.

Stir Occasionally: If possible, gently stir the meatballs halfway through the cooking time to ensure even coating and prevent sticking.

Check for Doneness: Use a meat thermometer to ensure the internal temperature of the meatballs reaches 160°F (71°C), indicating they are safely cooked.

Step 4: Serve and Enjoy

Garnish: Before serving, consider garnishing with fresh parsley or chopped green onions for added color and flavor.

Serve Warm: These meatballs are best enjoyed warm, straight from the slow cooker. Serve them with toothpicks as an appetizer or over a bed of rice, pasta, or mashed potatoes for a main course.