1-1/2 cups ketchup
1 cup reduced fat maple syrup
1/3 cup reduced sodium soy sauce
1 tablespoon quick cooking tapicoa
1-1/2 teaspoon ground allspice
1 teaspoon dried mustard
2 packages (about 16 ounces each) frozen fully cooked meatballs, partially thawed and separated
1 can (20 ounces) pineapple chunks in juice, drained
Combine ketchup, maple syrup, soy sauce, tapioca, allspice and mustard in slow cooker. Carefully stir meatballs and pineapple chunks into ketchup mixture. cover; cook on LOW 5-6 hours. Stir before serving.
Not a NESTLÉ®-tested recipe.