Curry-Mustard Glazed Meatballs
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)
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.