Slow Cooker Hawaiian Meatballs
Slow Cooker Hawaiian Meatballs smothered in a sweet and sour sauce. They make a great appetizer or main dish!
Quick Navigation
Slow Cooker Hawaiian Meatballs
Meatballs taste so much better when they are cooked low and slow in a crockpot. These Hawaiian meatballs are no different! They come out super tender, loaded with flavor and are covered in an amazing sauce!
These meatballs are the perfect blend of sweet and sour. They are smothered in a thick sauce made up of pineapple juice, soy sauce, brown sugar and vinegar.
There is not much binder in the meatballs just enough to hold them together. I added panko breadcrumbs and egg as a binder. I flavored the meatballs with fresh ginger, garlic and onion.
I like to brown the meatballs in a super hot skillet before adding them to the slow cooker. This adds flavor and gives the meatballs a nice caramelization on the outside.
How to make Slow Cooker Hawaiian Meatballs
- Make beef meatballs: In a large bowl combine beef, breadcrumbs, eggs, onion, ginger and garlic. Sprinkle with a bit of salt and pepper. Form into 24 meatballs.
- Brown meatballs: Heat a large skillet with oil. Add the meatballs and brown on all sides, about 2-3 minutes on each side.
- Make the sweet and sour sauce: Meanwhile, to a medium saucepan add in the reserved pineapple juice, brown sugar, soy sauce and vinegar to a medium saucepan. Bring to a boil. In a small bowl whisk together water and cornstarch. Slow whisk in the cornstarch mixture to sauce. Whisk constantly until thickened. Season with salt to taste.
- Cook: Grease the slow cooker with nonstick cooking spray. Place meatballs in the slow cooker and pour the sauce over the meatballs. Add in the pineapple chunks and cook on low for 2 hours.
- Serve: Warm with sesame seeds and green onions for serving, if desired.
The meatballs cook low and slow in the crockpot for 2 hours to heat through. This keeps the meatballs tender and juicy.
Serve these meatballs with a side of white rice or by themselves as an appetizer.
What to serve with Slow Cooker Asian Sesame Meatballs
- White or brown rice. For a low carb option try cauliflower rice.
- Steamed vegetables
- Chow mein noodles
- Roasted Potatoes
- Vegetable Fried Rice
Here are some more meatball recipes to try!
- Thai Red Curry Chicken Meatballs
- Teriyaki Beef Meatballs
- Turkey Meatballs with Arugula and Mushrooms
- Asian Style Chicken Meatballs
- Firecracker Chicken Meatballs
Slow Cooker Hawaiian Meatballs
Ingredients
- 2 pounds lean ground beef
- 1/2 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup onion minced
- 1 teaspoon ginger minced
- 2 garlic cloves minced
- salt and pepper
- olive oil
- 1 jar 23.5 ounces pineapple chunks, reserve juice
- 3/4 cup light brown sugar
- 3 tablespoons low sodium soy sauce
- 3 tablespoons vinegar
- 1/2 tablespoon water
- 2 tablespoons cornstarch
- sesame seeds for garnish if desired
Instructions
- In a large bowl combine beef, breadcrumbs, eggs, onion, ginger and garlic. Sprinkle with a bit of salt and pepper.
- Form into 24 meatballs.
- Heat a large skillet with oil. Add the meatballs and brown on all sides, about 2-3 minutes on each side.
- Meanwhile, to a medium saucepan add in the reserved pineapple juice, brown sugar, soy sauce and vinegar to a medium saucepan. Bring to a boil.
- In a small bowl whisk together water and cornstarch.
- Slow whisk in the cornstarch mixture to sauce. Whisk constantly until thickened.
- Season with salt to taste.
- Grease the slow cooker with nonstick cooking spray.
- Place meatballs in the slow cooker and pour the sauce over the meatballs. Add in the pineapple chunks. (I reserved some for topping for garnish)
- Cook on low for 2 hours.
- Serve warm with sesame seeds if desired!
