What an ugly picture. I know my picture is horrible but it is what it is. I tried several times but just couldn’t get one that was any better…until I plated them. Ok, maybe that one just looks better because I was ready to eat! Wouldn’t it be great if we could use some of that scanner software to transport food back and forth? Because let me tell you, these are fabulous, regardless of how ugly my picture is! This is Tate’s most favorite dish. He asks for it often and can never seem to get enough of them. Don’t get me wrong, we all love them, they are just Tate’s most favorite dish ever.
They are easy to make too. Don’t let the ingredient list fool you, they aren’t complicated to make at all! I always double or triple the recipe because one batch is never enough. And when one batch isn’t enough, you know it’s a good recipe. Yummm, let’s go eat!
Ingredients
6 cloves chopped garlic
2 (8-ounce) cans pineapple, save the juice
1 diced onion
1/2 cup Dijon mustard
1 lb cooked meatballs
4 cups ketchup
1/4 cup water
2 tablespoons Worcestershire sauce
1 cup of sugar
1/4 cup white Vinegar
2 TBSP Black pepper
3 tablespoons pineapple juice
Directions
Throw everything except for the meatballs in a slow-cooker, mix well then add the meatballs and cook on High for 4 hours or Low for 8 hours.
My family likes the meatballs served on a bed of rice. You could do noodles or just meatballs with sides and it is just as good.
