Crock-Pot Hawaiian Meatballs

Ingredients 18 ounces jarred pineapple preservessuch as Smucker's brand 8 ounces hoisin sauce such as Lee Kum Kee brand 2 cloves garlic minced 3 whole bell peppers 1 red, 1 yellow and 1 orange 32 ounces frozen fully cooked meatballs such as Farm Rich brand

Rating Servings 6People if serving as a main dish Prep Time 15minutes Cook Time 4 - 6Hours On LOW or 3 - 4 Hours On HIGH

Instructions

1. In a bowl mix together the pineapple preserves, hoisin sauce and minced garlic.
2. Cut each bell pepper in half and scoop out seeds and cut off top stem end.
3. Slice each bell pepper half into 1/2 inch strips and then cut crosswise into 1/2 chunks/cubes.
4. Place frozen meatballs and cut bell peppers into a 4-5-quart slow cooker.
5. Pour sauce over meatballs and give everything a quick toss.
6. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours until meatballs are warmed through and bell peppers are tender.
7. Serve as an appetizer or over rice as a main dish.
8. Enjoy!