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10 minutes
4 hours 10 minutes
- 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)
- Combine all ingredients, except meatballs, in a small saucepan and bring to a boil. Pour the preserves mixture over the meatballs in the slow cooker.
- Cover the dish and cook on the High setting for 4 hours, giving it a good stir twice during cooking. Stir thoroughly before serving.
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