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Slow-Cooker Curry-Mustard Glazed Meatballs

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By Betty Crocker Kitchens
Updated May 5, 2010
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Get a quick start with frozen meatballs for this exotically flavored appetizer, with a sweet-sour mustard and pineapple sauce scented with curry.

Slow-Cooker Curry-Mustard Glazed Meatballs

  • Prep Time 10 min
  • Total 4 hr 10 min
  • Servings 40
  • Ingredients 6
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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)

Instructions

  • Step 
    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.
  • Step 
    2
    Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.

Nutrition

120 Calories
5g Total Fat
6g Protein
13g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1/40 of Recipe
Calories
120
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
30mg
10%
Sodium
310mg
13%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
8g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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