Slow-Cooker Curry-Mustard Glazed Meatballs

(6)
  3 reviews

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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