Slow Cooker Curry-Mustard Glazed Meatballs

Recipe is from Betty Crocker.

• Ready In: 4 hrs 10 mins
• Yields: 80 meatballs

Ingredients

• 1 (12 ounce) jar  pineapple preserves
• 1 (8 ounce) jar Dijon mustard
• 1 (8 ounce) can  pineapple tidbits in unsweetened  juice, undrained
• 1⁄2 cup  firmly packed dark brown sugar
• 1  teaspoon curry powder
• 2 1⁄2 lbs  frozen cooked italian  meatballs (about 80 meatballs)

Directions

1. 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 preserves mixture.
2. Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.
3. Prepare the meatballs and refrigerate up to two days in advance. To freeze, prepare the recipe and place in freezer container; freeze for up to one month. To serve, thaw meatballs and heat as directed.