SLOW-COOKER CURRY-MUSTARD GLAZED MEATBALLS

Slow-Cooker Curry-Mustard Glazed Meatballs image

Get a quick start with frozen meatballs for this exotically flavored appetizer, with a sweet-sour mustard and pineapple sauce scented with curry.

Provided by By Betty Crocker Kitchens

Time 4h10m

Yield 40

Number Of Ingredients 6

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)

Steps:

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.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 30 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1/40 of Recipe, Sodium 310 mg, Sugar 8 g