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🌸 Crockpot Hawaiian Meatballs
Food & Drink
Ingredients 1 (18 Oz.) Jar Pineapple Preserves (I used Smucker’s brand) 1 (8 Oz.) Jar Hoisin Sauce (I used Lee Kum Kee brand) 2 Teaspooons Minced Garlic 3 Bell Peppers (I used one of each – red, yellow, orange) 1 (32 Oz) Bag Frozen Fully Cooked Meatballs (I used Farm Rich brand)
In a bowl mix together the pineapple preserves, hoisin sauce & minced garlic.
Cut each bell pepper in half & scoop out seeds, cut off top stem end.
Slice each bell pepper half into 1/2 inch strips & then cut crosswise into 1/2 chunks/cubes.
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Place frozen meatballs and cut bell peppers into a 4-5-quart slow cooker.
Pour sauce over meatballs and give everything a quick toss.
Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours until meatballs are warmed through and bell peppers are tender.
Serve as an appetizer or over rice as a main dish.
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