Ingredients

The following ingredients have 1 Servings
  • 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)

Instruction

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