Prep 15 mins
Cook 5 hrs
I got this recipe at my wedding shower and it is a great hit. DH isn't allowed to bring anything else to his potlucks at work and everyone looks for them at church potlucks too! Really easy, but really good! We prefer all beef meatballs, but that is just personal preference. Pepper jelly is good if you like a bit spicy. I often use all the little bits of jelly left in the fridge to equal 12oz. DH likes to use apricot jelly the best. If you have any leftover, they are great over noodles.
- 4 lbs frozen mini meatballs
- 18 ounces barbecue sauce
- 12 ounces jelly
- 1 (20 ounce) can pineapple tidbits, drained
- Put meatballs into crockpot and cover with barbecue sauce and jelly.
- Cook on high for 1-2 hours.
- Stir meatballs and top with drained pineapple. Cook on low for 4-6 hours longer before serving.
Great meatballs! Made with apricot jam and crushed pineapple since that is what was in the cupboard. Great flavor and not too sweet. Served for lunch over penne pasta. Made for October 2012 Think Pink Tag.
Absolutely wonderful! I have made meatballs many times using grape jelly and BBQ sauce but using the apricot and then adding in pineapple was just fabulous. Great taste. The 1st time I tried these on the stove but forgot to reduce the heat enough and they burned. The 2nd time in a crock pot worked perfectly and no burning of the sauce. They were gobbled up quickly! Made as a tag with Pick A Chef Event Spring 2010
These were fabulous!! I took your advice and used apricot preserves, and I used Sweet Baby Ray's sweet and spicy BBQ sauce. The spicy BBQ sauce was perfect with the sweet apricot preserves and pineapple. I will definitely make these again!