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.