- 1 1/2 Cup ketchup
- 1 Cup maple syrup
- 1/3 Cup soy sauce
- 1 Tablespoon quick-cooking tapioca
- 1 1/2 Teaspoon ground allspice
- 1 Teaspoon dry mustard
- 2 packages frozen fully cooked meatballs, partially thawed and seperated
- 1 twenty ounce can of pineapple chunks in juice, drained
Combine ketchup, maple syrup, soy sauce, tapioca, allspice, and dry mustard in a slow-cooker. Carefully stir meatballs and pineapple chunks into ketchup mixture. Cover and cook on low for five to six hours.
Stir before serving. Serve warm with cocktail picks, if desired.
For a quick main dish, serve meatballs over hot cooked rice.