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Slow Cooker Curry-Mustard Glazed

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Ingredients

Adjust Servings:

	1 (12 ounce) jar pineapple preserves
	1 (8 ounce) jar dijon mustard
	1 (8 ounce) can pineapple tidbits in unsweetened juice, undrained
	1/2 cup firmly packed dark brown sugar
	1 teaspoon curry powder
	2 1/2 lbs frozen cooked italian meatballs (about 80 meatballs)

Nutritional information

18.9

Calories

1 g

Calories From Fat

0.1 g

Total Fat

0 g

Saturated Fat

0 mg

Cholesterol

33.9 mg

Sodium

4.4 g

Carbs

0.1 g

Dietary Fiber

3.4 g

Sugars

0.1 g

Protein

675g

Serving Size

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Slow Cooker Curry-Mustard Glazed

Name: Slow Cooker Curry-Mustard Glazed
Prep time: 20 min
Total time: 4 h 30 min
Yield: 3-4
Cuisine: American
Ingredients: : 1; : 1; : 1; : 1/2; : 1; : 2 1/2

Features:

Cuisine:

American

Recipe is from Betty Crocker.

270 min
Serves 3
Easy

Ingredients

1
1
1
1/2
1
2 1/2

Directions

Slow Cooker Curry-Mustard Glazed Meatballs, Recipe is from Betty Crocker , Recipe is from Betty Crocker

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Steps

1 Done	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.
2 Done	Cover; Cook on High Setting For 4 Hours, Stirring Twice. Stir Well Before Serving.
3 Done	Prepare the Meatballs and Refrigerate Up to Two Days in Advance. to Freeze, Prepare the Recipe and Place in Freezer Container; Freeze For Up to One Month. to Serve, Thaw Meatballs and Heat as Directed.