Slow Cooker Curry-mustard Glazed Meatballs

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• 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)

Recipe

• 1 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 cover; cook on high setting for 4 hours, stirring twice. stir well before serving.
• 3 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.