Slow Cooker Curry-Mustard Glazed Meatballs |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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Recipe is from Betty Crocker. 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.
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