Sweet Hawaiian Teriyaki Meatballs with Buttered Noodles - slow cooker main dish - few ingredients

Sweet Hawaiian Teriyaki Meatballs with Buttered Noodles

32 ounces frozen meatballs (keep frozen)
3/4 cup ketchup
1/2 cup Teriyaki Sauce
18 ounce jar pineapple preserves (or jam), divided
1/4 cup brown sugar
2 teaspoons minced garlic

BUTTERED NOODLES:
16 ounce bag wide egg noodles
1 stick butter

 Place the frozen meatballs in the slow cooker.

In a large bowl, stir together the ketchup, Teriyaki Sauce, 1/2 cup of the pineapple preserves, brown sugar, and minced garlic.

Pour this mixture over the frozen meatballs, toss gently, cover, and cook on low for 5 1/2 hours.

Remove the lid, spoon off any grease from the top of the meatballs, stir in the remaining pineapple preserves, and cook another 30 minutes to thicken the sauce. (I turn the slow cooker to “medium” during this final 30 minutes.)

During the last 30 minutes of the cooking time, bring a large pot of salted water to a boil and stir in the wide egg noodles. Bring the water back to a boil and cook for seven minutes. Drain completely, return noodles to the same large pot and stir in the stick of butter until the batter is melted. Serve cooked meatballs and sauce over the noodles.

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Mt. Sterling, KY 40353

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