Email to AMEE      

Recipe Categories: AMEE's HOME PAGEAPPETIZERS BARS BBQ BEANS BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES BURGERS CAKES Cakes_Pies CANDY CASSEROLES CHEESECAKES CHICKEN CHILI Chinese ChristmasRecipes Christmas_Cookies COBBLERS Coffee_Cake COLD_DESSERTS COOKIES COOKINGTIPS COPYCAT-APPETIZERS Copy_Cat_Recipes CRISPS DESSERTS DIPS Dressing Driscolls Easter_Candy ETHNIC FILIPINO FISH FISHandSEAFOOD FRUIT FUDGE GLAZES Grilling Hawaiian HEALTHY Holiday IceCream Jell-O Marinade MARINADES MEATS MEXICAN Pampered_Chef PASTA PASTRIES PIES PIZZA PORK POTPIES POULTRY RIBS SALADandDRESSING SANDWICHES SAUCES SCONES SEAFOOD SHORTCAKES SIDEDISHES SNACKS SOUPSandSTEWS STEWS STRAWBERRIES SummertimeCooking TARTS TORTES TRIFLES TURKEY VEGETABLES WINGS_AND_THINGS

Appetizers:Curry-Mustard Glazed Meatball




Source of Recipe


*


Recipe Introduction


Prep Time: 10 minutes


List of Ingredients




1 (12-oz.) jar pineapple preserves
1 (8-oz.) jar Dijon mustard
1 (8-oz.) can pineapple tidbits in unsweetened juice, undrained
1/2 cup firmly packed dark brown sugar
1 teaspoon curry powder
2 1/2 lb. frozen cooked Italian meatballs (about 80 meatballs)

Recipe



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.

Cover, cook on high setting for 4 hours., stirring twice. Stir well before serving.

40 servings