Slow-Cooker Curry-Mustard Glazed Meatballs

(12-oz.) jar pineapple preserves

(8-oz.) jar Dijon mustard

(8-oz.) can pineapple tidbits in unsweetened juice, undrained

1/2

cup firmly packed dark brown sugar

teaspoon curry powder

2 1/2

lb. frozen cooked Italian meatballs (about 80 meatballs)

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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.

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

1 Starch;

*Percent Daily Values are based on a 2,000 calorie diet.