This is actually my go to meatball recipe. People love it too. I have been using it for years and can’t believe I forgot to review it…I use sweet baby rays bbq sauce. the meatballs always seem to disappear 🙂

We thought this was good. My kids ate it, and although my 3 yo son is super picky, he ate nearly the whole serving I put on his plate. I did leave out the brown sugar, and didn’t miss it. Between the BBQ sauce and the sweet preserves, it was plenty sweet for us. If I wasn’t serving it to my kids, I’d love to put in some cayenne or hot curry powder. We will make it again!

I thought this was going to be ridiculously sweet…however, the original spice Jack Daniels bbq sauce really provided a nice lingering heat. I served over basmati rice. The whole family enjoyed these meatballs. SO SIMPLE!

Wow! I took other reviewers’ advice and cut back on the BBQ a little bit. I also didn’t have apricot preserves, so I used Strawberry. Oh my holy immortal God this was GREAT!! I needed something quick after our plans to eat out fell through. This was a hit! I hate pineapple and I still licked my plate clean, pineapple and all. I also halved the recipe and eyeballed the BBQ sauce and strawberry preserves. I tasted the sauce as I went because I didn’t want it to be too overpowering. Thanks for the great keeper!


1 (16 oz.) frozen meatballs
1 (18 oz.) bottle preferred BBQ sauce
1 (20 oz.) can pineapple chunks
1/2 cup brown sugar
1 teaspoon garlic powder
Reserved pineapple juice


Place meatballs in the bottom of slow cooker.
Pour barbecue sauce and pineapple chunks (with juices) over the meatballs.
Add brown sugar and garlic powder and stir everything together …

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