Makes 48 Meatballs
In addition to the 20 minutes of prep time, this recipe requires 5-6 hours in the crockpot.
1 and 1/2 cups ketchup
1 cup maple syrup
1/3 cup reduced sodium soy sauce
1 tbs. quick cooking tapioca
1 and 1/2 tsp. ground allspice
1 tsp. dry mustard
2 16-oz packages frozen fully-cooked meatballs (or "veatballs"-no meat)
1 20-oz can pineapple chunks in juice, drained
1. Combine all ingredients but meatballs and pineapple in crockpot. Stir until mixed.
2. Partially thaw and separate meatballs. Carefully stir meatballs and pineapple into ketchup mixture.
3. Cook on low for 5-6 hours. Stir before serving.
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We just made this last night to take to a friend's house--half turkey meatballs/half "veat"balls. It was very good, even though we left out the tapioca and some other things. A little too acidic, but if made according to the recipe, that probably would not be a problem.
ReplyDeleteWe used the leftovers for meatball sandwiches.