I was going to a potluck where the fare is typically old-school and wanted to do  meatballs, but found the vast majority to be “1 jar grape jelly/1 bottle chili sauce.” Not wanting to  do the same old thing, I stumbled across a recipe for “Hawaiian Meatballs.” I used this as the basis of my  recipe.

3-4 lb. premade meatballs (whatever fits in your Crock Pot)

1-18 oz. jar orange marmalade or apricot jam

1 cup hoisin sauce

1- 20 oz. can pineapple chunks, drained

1- 8 oz. can crushed pineapple

1 t grated ginger

1 t minced garlic

1/2 t cayenne

1 sweet onion, sliced vertically and then in half

2 green peppers sliced the same way

sesame seeds for garnish

Combine jam, hoisin, pineapple, ginger, garlic, and  cayenne in Crock Pot, mixing well. Cook on high  for at least a half hour. Brown meatballs (which can still be frozen, doesn’t matter)in a skillet, and add them and the vegetables to the Crock Pot. switching to low  heat. Cook for at least another hour. Garnish with sesame  seeds.