Sweet and sour are two delicious tastes that go together so well. The combination of tangy pineapple and tender beef is a popular combo that really hits the spot, making this particular dish a great choice for kids and adults alike! As an extra bonus, it’s an easy recipe only requires a short, budget-friendly list of ingredients with zero chopping and no stove time either – thanks to your trusty slow cooker! It’s hard to believe that something so simple can taste this good, but it’s true…
Pineapple is something you can find in the canned section of most any grocery store.
It’s pretty commonly used in baking, but why not take a savory approach and use it with beef instead of just ham? Pineapple really brings out the rich flavors and makes the sauce taste that much better! Speaking of sauce – any barbecue brand you like will do the trick. It’s all about easy with this meal, so there’s no need to make your own. One bottle will do and in it goes with the sweet juice from the pineapple. Boy, does it make the meatballs burst with flavor! Thankfully, there are so many frozen and refrigerated meatball options (meat and even meatless) available to save you a ton of time.
Nothing beats a mouthwatering, make-ahead meal that satisfies everyone at the table and can also be served in volume as a party show-stopper. The idea that anyone can enjoy a dish of savory meatballs, chunky bits of pineapple, and amazing sauce – all without the use of a stove or oven – is such a beautiful thing! Isn’t it nice to know that you’re only one slow cooker and five ingredients away from an unforgettable meal?!
15 minutes active; 2+ hours inactive to prepare serves 4-6
1 (16 oz.) frozen meatballs
1 (18 oz.) bottle preferred BBQ sauce
1 (20 oz.) can pineapple chunks
1/2 cup brown sugar
1 teaspoon garlic powder
Reserved pineapple juice
Place meatballs in the bottom of slow cooker.
Pour barbecue sauce and pineapple chunks (with juices) over the meatballs.
Add brown sugar and garlic powder and stir everything together.
Cover slow cooker and cook on high for 2 hours, or until meatballs are fully warmed through.