Slow Cooker Meatball Pineapple Smokies are a delicious and easy appetizer for any game day party made with apricot preserves, bbq sauce and pineapples.
We love meatball recipes around here but not only for Appetizer Recipes, they also work great for a main dish to serve for dinner too. Just like Cocktail Meatballs, Slow Cooker Meatball Pineapple Smokies is an easy weeknight dinner or holiday appetizer everyone will enjoy.
Crockpot Meatball Pineapple Smokies are an easy recipe that’s a family favorite. The ease of having this in a crockpot also means that it’s completely portable making it the perfect holiday potluck appetizer or side dish.
You don’t even need to move it to a serving dish. Keep it in the crockpot on a warm setting and add some toothpicks or small plates close by and you’re all set.
We are making homemade meatballs for this recipe but if you want to make this even easier, you can use frozen meatballs. You don’t even need to thaw out the frozen meatballs first before adding them to the crockpot, just add them in with the other ingredients and use the same cook time. It’s like skipping a whole step!
What are Beef Smokies?
If you’re not familiar with little smokies, they’re small smoked sausages that come fully cooked and are full of flavor. There are many different brands, such as Lil Smokies and Aidelle, at the grocery store to choose from and everyone seems to have their favorite.
Which BBQ sauce do you use?
The same debate can be made for bbq sauce brands too. I use classic Sweet Baby Rays for my standard bbq sauce when I need to mix it into a recipe with other ingredients. As a brand they have a big offering of choices like sweet and sour or sweet teriyaki along with classic bbq flavors.
I really don’t think you can go wrong with whatever brand you choose for either.
We have so many fantastic Slow Cooker Recipes on the site. Being able to place your ingredients into a crockpot and a few hours later have an amazing dinner or side dish is a big help especially during the busy holiday season.
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HOW TO MAKE CROCKPOT MEATBALL PINEAPPLE SMOKIES
- In a large bowl, combine beef and onion, mixing lightly but thoroughly.
- Shape into 1-in. balls.
- In a large skillet over medium heat, cook meatballs in two batches until cooked through, turning occasionally.
- Using a slotted spoon, transfer meatballs to a 3-qt. slow cooker.
- Stir in hot dogs, preserves and barbecue sauce.
- Cook, covered, on high or until heated through, 2-3 hours.
- Stir in pineapple.
- Cook, covered, until heated through, 15-20 minutes.
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VARIATIONS ON SLOW COOKER MEATBALL PINEAPPLE SMOKIES
- Sauce: I love easily you can change up this crockpot recipe just by changing the sauce. Try adding chili sauce for a kick of heat or honey bbq sauce for a subtle sweetness.
- Preserves: Try leaving out the pineapple and apricot preserves and add grape jelly instead. It may sound a bit different but it’s a tried and true classic.
- Instant Pot: Place the meatballs in the instant pot first and add the additional ingredients on top. Cover with the lid and make sure the valve is sealed. Pressure cook for 7 minutes and then vent the valve. Once it’s done venting, take off the lid, stir and serve.
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HOW LONG ARE SLOW COOKER MEATBALL PINEAPPLE SMOKIES GOOD?
- Serve: Slow Cooker Meatball Pineapple Smokies can be kept in a crockpot on a warm setting for up to 4 hours. I don’t recommend leaving them out at room temperature for longer than 2 hours.
- Store: Place the leftover Crockpot Meatball Pineapple Smokies in an airtight container and keep them in the refrigerator for up to 3 days.
- Freeze: Make sure the Meatball Pineapple Smokies are fully cooled and place them in an airtight container or freezer-safe storage bag. They are okay to freeze up to 3 months in the freezer.
- 12 ounces apricot preserves
- 1 1/2 cups barbecue sauce
- 32 ounces frozen beef meatballs
- 1 package mini beef smokies hot dogs , drained
- 20 ounces pineapple chunks , drained
- Mix the apricot preserves and barbecue sauce together in the slow cooker.
- Add in the meatballs and smokies and stir well to coat.
- Cook on high for 2-3 hours.
- Stir in pineapple chunks, cover, and continue cooking on high heat for 20 minutes.