CrockPot Hawaiian Meatballs

Ingredients

18 Ounces Jarred Pineapple Preserves
8 Ounces Hoisin Sauce
2 Cloves Garlic (minced)
3 Medium Bell Peppers (1 red, 1 yellow and 1 orange)
32 Ounces Frozen Fully Cooked Meatballs

Directions

In a bowl mix together the pineapple preserves, hoisin sauce and minced garlic.

Cut each bell pepper in half and scoop out seeds and cut off top stem end.

Slice each bell pepper half into 1/2 inch strips and then cut crosswise into 1/2 chunks/cubes.

Place frozen meatballs and cut bell peppers into a 4-5-quart slow cooker.

Pour sauce over meatballs and give everything a quick toss.

Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours until meatballs are warmed through and bell peppers are tender.

Serve as an appetizer or over rice as a main dish.