Slow-Cooker Curry-Mustard Glazed Meatballs

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



Total Time






(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
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.
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*:
    • 1 Starch;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.