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Cooler weather calls for crockpot meals. Warmer weather means grilling. We’re kind of in a transition here, mixing warm sunny days in the upper 60s-70s with rain filling days in the 40s-50s. On those warmer days all I want to do is BBQ and sit outside. But when it’s rainy all I want is to eat a warm meal and cuddle on the couch.
So until it’s full on nice summery weather here I’ll be enjoying more crockpot recipes.
These meatballs were spot on in flavor, simple to throw together and ready when I got home. I served with brown jasmine rice cooked in chicken broth and brussel sprouts on the side.
The meatballs kept their form really well during the 8 hours of slow cooking. I imagine you could double the recipe and make a larger batch if you’re serving more than 4 people.
Pineapple Meatballs
Ingredients
- 1 lb ground chuck
- 1 egg
- ¼ cup rolled oats
- ¼ cup green onion, diced
- 1 (20 ounce) can crushed pineapple
Instructions
- In a bowl combine the beef, egg, oats and green onion. Mix until everything is combined.
- Pour a little bit of the pineapple onto the bottom of the crockpot. Form the mixture into 8 meatballs and place in the crockpot. Pour the remaining pineapple over the meatballs and cook on low for 8 hours. Serve over rice, noodles or even on their own!
Pineapple Meatballs (Crockpot)
Serves 4Ingredients
- 1 lb ground chuck
- 1 egg
- 1/4 cup rolled oats
- 1/4 cup green onion, diced
- 1 (20 ounce) can crushed pineapple
Directions
- In a bowl combine the beef, egg, oats and green onion. Mix until everything is combined.
- Pour a little bit of the pineapple onto the bottom of the crockpot. Form the mixture into 8 meatballs and place in the crockpot. Pour the remaining pineapple over the meatballs and cook on low for 8 hours. Serve over rice, noodles or even on their own!
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