Slow Cooker Curry-Mustard Glazed Meatballs

Get a quick start with frozen meatballs for this exotically flavored appetizer, with a sweet-sour mustard and pineapple sauce scented with curry.

Prep Time

Minutes

Total Time

4:10

Hrs:Mins

Makes

servings

(12-oz.) jar pineapple preserves

(8-oz.) jar Dijon mustard

(8-oz.) can pineapple tidbits in unsweetened juice, undrained

1/2

cup firmly packed dark brown sugar

teaspoon curry powder

2 1/2

lb. frozen cooked Italian meatballs (about 80 meatballs)

In 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.
Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.

Makes 40 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Ingredient Info

Curry powder is a British invention meant to replicate the seasonings ground fresh daily by cooks in southern India. Madras curry powder is extra-hot.

Make-Ahead Tip

Prepare the meatballs and refrigerate up to two days in advance. To freeze, prepare the recipe and place in freezer container; freeze for up to one month. To serve, thaw meatballs and heat as directed.

Serving Suggestion

Use a slow cooker to serve meatballs during a party. Hot meatballs can be held for two hours in a slower cooker set on low with the lid removed. Provide small forks, pretzel sticks or cocktail toothpicks for easy eating.

Nutrition Information:

1 Serving (1/40 of Recipe)

Calories 120

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 2g,),

Cholesterol 30mg;
Sodium 310mg;
Total Carbohydrate 13g

(Dietary Fiber 0g,
Sugars 8g),

Protein 6g;

Percent Daily Value*:

Exchanges:

1 Starch;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Curry-Mustard Glazed Meatballs

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens