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Slow Cooker Pineapple BBQ Meatballs

Slow cooker pineapple BBQ meatballs cook low and slow in barbecue sauce with pineapple chunks and juice. The tender meatballs are coated in a sweet-tangy sauce and make an easy dinner or party appetizer.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 2 lb ground beef 85% lean
  • 0.5 cup plain dry breadcrumbs
  • 1 egg large
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the sauce
  • 1 bottle (18 oz) barbecue sauce
  • 1 can (20 oz) pineapple chunks in juice, drained
  • 0.25 cup pineapple juice reserved from the can

Equipment

  • 1 6-quart slow cooker

Method
 

Make the meatballs
  1. In a large bowl, combine the ground beef, breadcrumbs, egg, kosher salt, and black pepper until evenly mixed.
  2. Shape the mixture into 24 meatballs about 1 1/2 inches wide.
Make the sauce
  1. In a 6-quart slow cooker, stir together the barbecue sauce, drained pineapple chunks, and reserved pineapple juice.
Assemble and slow cook
  1. Arrange the meatballs in the sauce and gently spoon sauce over them.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the centers of the meatballs reach 160°F.

Notes

Avoid overmixing the meat mixture to keep the meatballs tender. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free option, use gluten-free breadcrumbs and check that the barbecue sauce is gluten-free.