Pineapple-Glazed Cocktail Meatballs - Kraft Recipes Top
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Pineapple-Glazed Cocktail Meatballs

Prep Time
20
min.
Total Time
20
min.
Servings

8 servings

Use just 3 ingredients to get these classic Pineapple-Glazed Cocktail Meatballs prepped. These Pineapple-Glazed Cocktail Meatballs are sweet and tangy.

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What You Need

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Make It

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  • Mix first 2 ingredients in large nonstick skillet until blended.
  • Stir in meatballs until evenly coated.
  • Bring to boil on medium-high heat; simmer on medium-low heat 10 min. or until heated through, stirring occasionally.

Special Extra

For extra kick, mix 3/4 tsp. each ground ginger and garlic powder with other sauce ingredients before stirring in the meatballs.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 120
Total fat 7g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 260mg
Carbohydrate 8g
Sugars 4g
Protein 5g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I had to come up with an appetizer for a BBQ with a little under three hours' notice. I had to come up with an appetizer for a BBQ with a little under three hours' notice. I doubled the recipe and used one package of 28 meatballs as suggested below. I also added the ginger and garlic powder. The recipe took no time to make, but tasted like I had worked on it for hours. Tonight, I threw some of the leftovers onto hoagie subs with pepper jack cheese. Best meatball sub EVER. I can't wait to make this again.
Date published: 2013-06-17
Rated 5 out of 5 by from Great party appetizer - I used a bag of 60 meatballs, 1 bottle of BBQ sauce, 1 can of crushed... Great party appetizer - I used a bag of 60 meatballs, 1 bottle of BBQ sauce, 1 can of crushed pineapple and some brown sugar to sweeten it up. Let it warm in the crockpot all party long and people will devour them.
Date published: 2011-11-29
Rated 5 out of 5 by from I prepared this the other day and they were a big hit! I prepared this the other day and they were a big hit! I used a 28oz bag of frozen meatballs and doubled the sauce recipe. I cooked them in the crock pot for 4-5 hours and they were perfect. Will definitely make again!
Date published: 2012-12-27
Rated 5 out of 5 by from I made these meatballs for a pot luck where 3 other people brought meatballs. I made these meatballs for a pot luck where 3 other people brought meatballs. All raved that these meatballs were the best. I didn't use frozen meatballs, I made my own.
Date published: 2011-11-22
Rated 5 out of 5 by from I made the Pineapple-Glazed Meatballs for a Potluck Dinner Party this past weekend & everyone loved... I made the Pineapple-Glazed Meatballs for a Potluck Dinner Party this past weekend & everyone loved them. I will definitely be making these again in the future.
Date published: 2013-01-28
Rated 5 out of 5 by from I also doubled the sauce. I also doubled the sauce. It definitely needed ginger (I didn't use garlic in the sauce because it was in the meatballs I made). It was still heavy on the barbeque taste, so I added a couple of tablespoons of dark brown sugar. Wow! I'm taking this everywhere!
Date published: 2011-08-19
Rated 5 out of 5 by from Wonderful! Wonderful!! My little girls and husband were wowed and couldn't get enough of them. We all love sauces/glazes so I doubled the BBQ sauce and pineapple. I also used 35 meatballs, but it could of used some more. Thanks for sharing this wonderful recipe.
Date published: 2011-01-01
Rated 5 out of 5 by from I made these for a holiday wine party and they were a hit. I made these for a holiday wine party and they were a hit. Nobody believed that there were only 3 ingredients. I doubled the recipe and they were gone within the hour. I will definitely make these again!
Date published: 2012-12-23
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