Get a quick start with frozen meatballs for this exotically flavored appetizer, with a sweet-sour mustard and pineapple sauce scented with curry.
(12-oz.) jar pineapple preserves
(8-oz.) jar Dijon mustard
(8-oz.) can pineapple tidbits in unsweetened juice, undrained
cup firmly packed dark brown sugar
teaspoon curry powder
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.
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.
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.
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 PER SERVING
Serving Size: 1/40 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.