Crockpot Pineapple Ham Balls

These Crockpot Pineapple Ham Balls, a delicious take on a midwestern staple, are a new type of meatball that offers a sweet, tangy, and hearty option for both appetizer and dinner. Perfectly glazed and great for potlucks, these mouthwatering meatballs will quickly become a family favorite, pleasing all with their unique flavor profile.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

This delicious ham ball recipe is made with ingredients that are easy to find at your grocery store. You might just have everything that you need already in your refrigerator! Here’s a bit more information about the ingredients you’ll use.

• Ground Pork: This is the bulk of the meatballs. Use unflavored pork or spicy ground sausage. If you use sweet sausage, it might taste too sweet with the glaze on top.
• Ground Ham: This is the perfect way to use leftover meat from holiday hams.
• Eggs: These bind the ingredients together and help them stick.
• Crushed Pineapple: This adds sweetness to the meatballs. If you use pineapple slices or chunks, use a food processor to chop them into smaller pieces so they blend in with the meatballs.
• Graham Cracker Crumbs: These act like bread crumbs in the meatballs.
• Whole Milk: This gives the meatballs moisture. The full-fat milk gives it a deeper flavor than fat-free.
• Ketchup: This is for the glaze and adds sweet and tangy flavors.
• Ground Mustard: The mustard deepens the flavors with a strong, pungent aroma.
• Apple Cider Vinegar: Any vinegar will work, but apple cider vinegar pairs well with ketchup.
• Brown Sugar: Either light brown sugar or dark will taste delicious in the glaze.
• Pineapple Juice:  Save the juice from the can of crushed pineapple.

• How to Make Crockpot Pineapple Ham Balls

  • Step One: Spray a 6-quart crockpot with cooking spray.
  • Step Two: In a large mixing bowl, mix ground pork, ground ham, eggs, crushed pineapple, graham cracker crumbs, and whole milk.
  • Step Three: Use your hands to form large meatballs and place them in the crockpot. You should get 10-12 meatballs.
  • Step Four: In a small bowl, combine ketchup, ground mustard, cider vinegar, brown sugar, and pineapple juice.
  • Step Five: Spoon mixture evenly over meatballs.
  • Step Six: Cover and cook on low for 4-5 hours or high for 3-4 hours.
  • Step Seven: Serve hot with rice, mashed potatoes, or buttered noodles. Enjoy!

  • Equipment Needed

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    • Cooking Spray – The glaze and meatballs could stick to the slow cooker. So, either use a non-stick spray or a slow cooker liner.
    • Slow Cooker – You’ll use at least a 6-quart slow cooker.
    • Large Bowl – The bowl should be big enough to hold the meatball mixture.
    • Small Bowl – The smaller bowl will mix all the glaze ingredients.
    • Wooden Spoon – Mix the glaze ingredients with a wood spoon or rubber spatula.