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Prep 10min
Total4hr10min
Servings40
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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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Steps
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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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.
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Nutrition Facts
Serving Size:1/40 of Recipe
Calories
120
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
30mg
10%
Sodium
310mg
13%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
8g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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