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 10 min
  • Total Time 4 hr 10 min
  • Servings 40

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)

  • 1 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.
  • 2 Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1/40 of Recipe
Calories
120
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
),
Cholesterol
30mg
30%;
Sodium
310mg
310%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.