INGREDIENTS
1‑1/2
cups ketchup
1
cup maple syrup or maple-flavored syrup
1/3
cup reduced-sodium soy sauce
1
tablespoon quick-cooking tapioca
1‑1/2
teaspoons ground allspice
1
teaspoon dry mustard
2
packages (about 16 ounces each) frozen fullycooked meatballs, partially thawed and separated
1
can (20 ounces) pineapple chunks in juice, drained
PREPARATION:
Slow Cooker Directions
- Combine ketchup, maple syrup, soy sauce, tapioca, allspice and mustard in slow cooker.
- Carefully stir meatballs and pineapple chunks into ketchup mixture.
- Cover; cook on LOW 5 to 6 hours. Stir before serving. Serve with cocktail picks.
Variation
Serve over hot cooked rice for an entrée.
This recipe appears in:
Meat
