Slow Cooker Cherry Cola Pineapple BBQ Meatballs
These slow cooker cherry cola pineapple BBQ meatballs are sweet, tangy, and coated in a rich sticky glaze. They are an easy dump and go recipe that works great for parties, potlucks, or a quick dinner over rice.
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Ingredients
- 1 bag frozen fully cooked meatballs 28 to 32 oz
- 1 can pineapple chunks 20 oz, undrained
- 1 cup cherry cola
- 1 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons cornstarch
- marachino cherries for garnish
- parsley for garnish
Instructions
- Add the frozen meatballs directly to the slow cooker and spread them into an even layer.
- In a mixing bowl, combine the juice from the pineapple chunks with the cherry cola, barbecue sauce, brown sugar, Worcestershire sauce, garlic powder, onion powder, and cornstarch. Whisk until smooth and well combined.
- Pour the pineapple chunks over the meatballs in the slow cooker.
- Pour the sauce mixture over the meatballs and pineapple.
- Gently stir everything together until the meatballs are fully coated and the sauce is evenly combined.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, stirring once or twice during cooking if possible.
- For a thicker sauce, remove the lid during the last 20 to 30 minutes of cooking so the sauce can reduce.
- Once the meatballs are heated through and coated in the thickened glaze, give everything a final stir and serve warm. Garnish with marachino cherries and parsley if desired.
Notes
Substitutions
- Different soda option: You can swap cherry cola for regular cola or Dr Pepper if that is what you have on hand.
- Alternative sweetener: Honey can be used instead of brown sugar for a slightly lighter sweetness.
- Pineapple texture change: Crushed pineapple works well if you prefer a smoother sauce.
- Protein swap: Turkey or chicken meatballs are a great alternative if you want something lighter.
Variations
- Spicy kick: Add hot sauce or red pepper flakes if you like a little heat with your sweet.
- Teriyaki twist: Replace half the barbecue sauce with teriyaki sauce for a different flavor profile.
- Smoky flavor: A bit of smoked paprika or liquid smoke adds depth and richness.
- Extra tang: A splash of apple cider vinegar can brighten up the sauce if you like more contrast.
Tips and Tricks
- Use thick barbecue sauce: A thicker sauce will give you that rich and sticky glaze everyone loves.
- Keep warm for serving: The warm setting on your slow cooker is perfect for parties and keeps everything ready to go.
- Stir occasionally: This helps prevent the sauce from settling and keeps the meatballs evenly coated.
- Reduce for thicker sauce: Letting the sauce cook uncovered at the end makes a noticeable difference in texture.
- Do not overcook: Once heated through, switch to warm to keep the meatballs tender.
Serving Ideas
- Over rice: Spoon the meatballs and sauce over a bowl of rice for a simple and satisfying meal.
- With toothpicks: Perfect for parties where guests can grab and go.
- On slider buns: Turn them into mini sandwiches for something a little different.
- Alongside veggies: Serve with roasted vegetables to balance out the sweetness.
- As part of a buffet: They fit right in with other appetizers and finger foods.
Storage and Make Ahead Tips
- Refrigerator storage: Store leftovers in an airtight container for up to three days.
- Freezer friendly: These can be frozen for up to two months without losing flavor.
- Reheating options: Warm them in the microwave or back in the slow cooker until heated through.
- Make ahead prep: Combine everything ahead of time and refrigerate until ready to cook.
- Keep sauce fresh: Stir before reheating to bring the sauce back together.
Private Notes
Servings: 8 servings
