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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.

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 (6) 7 Reviews
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  • Prep Time 10 min
  • Total Time 4 hr 10 min
  • Servings 40

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)

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LOCATION

Directions

  • 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.

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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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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