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Slow-Cooker Curry-Mustard Glazed Meatballs

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Slow-Cooker Curry-Mustard Glazed Meatballs
  • Prep 10 min
  • Total 4 hr 10 min
  • Servings 40
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Get a quick start with frozen meatballs for this exotically flavored appetizer, with a sweet-sour mustard and pineapple sauce scented with curry.
Updated May 5, 2010

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)

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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

120 Calories, 5g Total Fat, 6g Protein, 13g Total Carbohydrate, 8g Sugars

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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