Slow Cooker Pineapple Barbecue Meatballs

Ingredients:

• 2 pounds frozen meatballs
• 1 cup barbecue sauce
• 1 cup pineapple juice
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (20 oz) pineapple chunks, drained
• Fresh parsley for garnish (optional)

Directions:

1. In a large bowl, whisk together the barbecue sauce, pineapple juice, brown sugar, soy sauce, garlic powder, onion powder, black pepper, and red pepper flakes.
2. Place the frozen meatballs in the slow cooker and pour the sauce mixture over them, ensuring they’re fully coated.
3. Add the drained pineapple chunks to the slow cooker, stirring gently to combine.
4. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the meatballs are heated through and the sauce has thickened.
5. Stir the meatballs occasionally to ensure they’re evenly coated in the sauce.
6. Garnish with fresh parsley before serving, if desired. Serve warm and enjoy!