CURRY MUSTARD GLAZED MEATBALLS

CURRY MUSTARD GLAZED MEATBALLS image

Number Of Ingredients 6

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)

Steps:

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.

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