Slow Cooker Curry Mustard Glazed Meatballs Recipe

Ingredients

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)

Preparation

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.

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