What I love about this appetizer is that it’s no effort at all. I know a lot of recipes claim that — “This takes no work!” — but here it’s really true. All you’re doing is opening some packages and cans and stirring it all together. It really doesn’t get easier than that. And that’s especially exciting when the end result is something this delicious.
You’ll need:
A bag of frozen meatballs. I like beef, but pork, or chicken, or turkey work too. No need to thaw.
A package of cocktail weenies. Like Lil Smokies.
A can of of pineapple chunks. Drain it, so things don’t get too liquidy.
A bottle of your favorite barbecue sauce.
A jar of peach jam.
You might be more used to seeing grape jelly in this sort of application, but let me tell you, the peach and pineapple work wonders together.
You basically dump everything except the pineapple into a slow cooker (a little 3-quart one works perfectly) and then stir it together. Cover it, turn it on, and let it warm up for two hours or more, and then add the pineapple so it can heat up too. (You don’t want it to dissolve though, which is why it goes in last.) Set out some toothpicks and you’re ready to party! It couldn’t be yummier or easier.
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!
