5-Ingredient Slow Cooker Guava BBQ Meatballs Recipe
Introduction
These 5-Ingredient Slow Cooker Guava BBQ Meatballs are an easy and delicious appetizer or meal addition. With a sweet and tangy sauce made from guava jelly and barbecue sauce, they bring a unique tropical twist to classic meatballs. Perfect for gatherings or a simple weeknight treat.
Ingredients
- 2 (20-ounce) bags fully-cooked frozen meatballs
- 1 (17-ounce) jar guava jelly
- 1 (18-ounce) bottle barbecue sauce
- ¼ cup white miso paste
- 1 tablespoon dijon mustard, smooth or whole grain
Instructions
- Step 1: Add the frozen meatballs, guava jelly, barbecue sauce, miso paste, and dijon mustard into the slow cooker vessel. Gently mix all the ingredients together until well combined. Don’t worry if everything is not perfectly blended as it will mix further during cooking.
- Step 2: Cover the slow cooker with the lid and cook on high for 3-4 hours or on low for 6-8 hours. Stir the meatballs every couple of hours for even cooking and coating. Keep the meatballs covered and switch to the warm setting until ready to serve.
- Step 3: Serve the saucy guava BBQ meatballs as an appetizer or alongside your favorite sides. They pair wonderfully with rice and chopped mango for a tropical flair. Enjoy!
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper or a few drops of hot sauce to the sauce mixture before cooking.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Substitute white miso paste with yellow or red miso for a deeper, richer flavor.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a saucepan over low heat, stirring occasionally until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh meatballs instead of frozen?
Yes, but cooking times may vary. Fresh meatballs may require less time; ensure they are cooked through before serving.
Is there a substitute for guava jelly if I can’t find it?
You can substitute guava jelly with apricot or peach preserves for a similar sweet and fruity flavor, though the taste will vary slightly.
Print5-Ingredient Slow Cooker Guava BBQ Meatballs Recipe
Deliciously sweet and tangy, these 5-Ingredient Slow Cooker Guava BBQ Meatballs combine the tropical flavor of guava jelly with smoky barbecue sauce and umami-rich miso paste. Perfectly tender meatballs cooked slowly to absorb all the vibrant flavors, making an easy appetizer or a comforting main dish.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on high or 6-8 hours on low
- Total Time: 3 hours 10 minutes to 8 hours 10 minutes
- Yield: Serves 8–10 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Fusion, American with Tropical Influences
Ingredients
Meatballs
- 2 (20-ounce) bags fully-cooked frozen meatballs
Sauce
- 1 (17-ounce) jar guava jelly
- 1 (18-ounce) bottle barbecue sauce
- ¼ cup white miso paste
- 1 tablespoon dijon mustard, smooth or whole grain
Instructions
- Combine Ingredients: Add the frozen meatballs, guava jelly, barbecue sauce, miso paste, and Dijon mustard into the slow cooker vessel. Gently mix all the ingredients together until well combined. Don’t worry if everything isn’t fully blended at this stage; the slow cooking process will meld the flavors perfectly.
- Slow Cook: Cover the slow cooker with the lid and cook on high for 3-4 hours or on low for 6-8 hours. Stir the meatballs every couple of hours to ensure even cooking and flavor distribution. Keep the meatballs covered and, once cooked, switch to the warm setting until ready to serve.
- Serve: Enjoy these saucy guava BBQ meatballs as a flavorful appetizer right out of the slow cooker, or pair them with your favorite sides like rice and chopped mango for a tropical-inspired meal.
Notes
- Use fully-cooked frozen meatballs for convenience and consistent results.
- Stir occasionally during cooking to prevent sticking and ensure all meatballs are evenly coated in sauce.
- For a spicier kick, add a teaspoon of chili flakes or hot sauce to the mixture before cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the slow cooker.
- Can be made ahead and kept warm in the slow cooker for serving at parties or gatherings.
Keywords: guava BBQ meatballs, slow cooker meatballs, easy party appetizer, guava jelly meatballs, tropical BBQ sauce
