Slow-Cooker Curry-Mustard Glazed Meatballs

(6)
  3 reviews
  • 10 min prep time
  • 4 hr 10 min total time
  • 6 ingredients
  • 40 servings

Ingredients

1
(12-oz.) jar pineapple preserves
1
(8-oz.) jar Dijon mustard
1
(8-oz.) can pineapple tidbits 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)

Directions

  1. 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. 2 Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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