Ingredients
12 oz. jar pineapple preserves
8 oz. jar Dijon mustard
8 oz. can pineapple tidbits in unsweetened juice and undrained
½ cup firmly packed dark brown sugar
1½-2 tsp. curry powder
2.5 lbs. frozen Italian meatballs (about 80)
Preparation
In a small saucepan, combine all ingredients, except the meatballs. Bring to a boil.
Place meatballs in 2.5 or 3 quart slow cooker. Stir in preserves mixture.
Cover, cook on high setting for 4 hours, stirring twice. Stir well before serving.
