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INGREDIENTS
- 1 (12 oz) jar peach jam
- 1 1/2 cups barbecue sauce
- 32 oz frozen meatballs
- 1 (14 oz) package mini cocktail weiners, such as lil smokies
- 1 (20 oz) can pineapple chunks, drained
PREPARATION
- In the insert of a 3 quart slow cooker, stir together the peach jam and barccecue sauce.
- Add meatballs and cocktail weiners and stir to combine.
- Cover slow cooker and cook on high 2-3 hours.
- Uncover, stir in pineapple chunks, cover, and continue cooking until warmed through, about 20 minutes more. Enjoy!
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