Ingredients:
1 (12-oz.) jar pineapple preserves
1 (8-oz.) jar Dijon mustard
1 (8-oz.) can pineapple tidbits (I use crushed)
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)
Directions:
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 preserve mixture. Cover, cook on high setting for 4 hours. Stir well before serving. 40 servings
This can be made ahead and refrigerated up to two days.
Start slow cooker the day of serving.
Can’t wait to try them
i tried this recipe for my sons 25th birthday party, it was a hit! thank you so much for sharing your recipe! i will be keeping this recipe forever!
hi kelly ,you are a very very good cook congrat”s to you. all your meals that you make are the best. love ,,grampa ron.
Nice recipe Kelly, Im going to have my mom make this.