Huli Huli Meatballs
Delicious and easy Crock Pot Huli Huli Meatballs with a sweet and savory Hawaiian flavor, perfect for family dinners or as appetizers.
Ingredients
Meatballs and Sauce
- 32 ounces 1 (32-ounce) bag frozen meatballs Use frozen meatballs for convenience.
- 20 ounces 1 (20-ounce) can pineapple chunks (drained)
- 1 cup 1 cup unsweetened pineapple juice Ensure it's unsweetened for balanced flavor.
- ½ cup ½ cup soy sauce
- ½ cup ½ cup brown sugar Adjust sweetness as desired.
- ⅓ cup ⅓ cup ketchup
- 2 teaspoons 2 teaspoons grated ginger or paste (or 1 teaspoon dried) Use fresh ginger for a better flavor.
- 2 teaspoons 2 teaspoons minced garlic Fresh garlic gives a better taste.
- 2 tablespoons 2 tablespoons cornstarch Used to thicken the sauce.
- 2 tablespoons 2 tablespoons water For the cornstarch slurry.
Instructions
Preparation
- Spray the inside of the crock pot with non-stick cooking spray.
- Add the frozen meatballs and drained pineapple chunks to the crock pot.
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, and minced garlic.
- Pour the sauce mixture over the top of the meatballs.
Cooking
- Cook on LOW for 4 hours or HIGH for 3 hours.
- In the last 20 minutes of cooking, whisk together cornstarch and water. Stir the cornstarch slurry into the crock pot liquid, then replace the lid and heat through to thicken the sauce.
Serving
- Garnish with green onion, if desired. Serve over rice, noodles, or with toothpicks as an appetizer.
Notes
Store leftover meatballs in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months. Consider adding extra veggies for nutrition.