Slow-Cooker Curry-Mustard Glazed Meatballs
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Updated May 5, 2010
Get a quick start with frozen meatballs for this exotically flavored appetizer, with a sweet-sour mustard and pineapple sauce scented with curry.
Slow-Cooker Curry-Mustard Glazed Meatballs
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- Prep Time 10 min
- Total 4 hr 10 min
- Servings 40
- Ingredients 6
Ingredients
- 1 (12-oz.) jar pineapple preserves
- 1 (8-oz.) jar Dijon mustard
- 1 (8-oz.) can pineapple tidbits in unsweetened juice, undrained
- 1/2 cup firmly packed dark brown sugar
- 1 teaspoon curry powder
- 2 1/2 lb. frozen cooked Italian meatballs (about 80 meatballs)
Instructions
-
Step1In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3-quart slow cooker. Stir in preserves mixture.
-
Step2Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.
Nutrition
120
Calories
5g
Total Fat
6g
Protein
13g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1/40 of Recipe
- Calories
- 120
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 30mg
- 10%
- Sodium
- 310mg
- 13%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 8g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 Starch;Carbohydrate Choice
1Recipe Tips
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