Slow-Cooker Curry-Mustard Glazed Meatballs

Get a quick start with frozen meatballs for this exotically flavored appetizer, with a sweet-sour mustard and pineapple sauce scented with curry.

  • prep time 10 min
  • total time 4 hr 10 min
  • ingredients 6
  • servings 40

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/40 of Recipe
    Calories
    120
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    310mg
    310%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    0g
    0%
      Sugars
    8g
    8%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    4%;
    Exchanges:
    1 Starch;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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