Curry-Mustard Glazed Meatballs
From carmenbigred 14 years ago
- 4 minutes to make
- Serves 40
Serve these at your next party right out of the slow-cooker! Will remain hot for a couple of hours.
Ingredients
- 1 jar (12oz.) pineapple preserves shopping list
- 1 jar (8oz.) Dijon mustard shopping list
- 1 can (8oz.) unsweetened pineapple tidbits, undrained shopping list
- 1/2c. firmly packed dark brown sugar shopping list
- 1tsp. curry powder shopping list
- 2-1/2lbs. frozen cooked italian meatballs shopping list
How to make it
- In small saucepa, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 3 quart slow cooker. Stir in mixture. Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.
People Who Like This Dish 5
- tucky Ottawa, CA
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- pleclare Framingham, MA
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- carmenbigred Columbia, SC
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