Delicious Hawaiian Teriyaki Meatballs with Buttered Noodles
32 ounces of frozen meatballs (keep them frozen)
3/4 cup of tomato ketchup
1/2 cup of Teriyaki Sauce
18-ounce jar of pineapple preserves (or jam), separated
1/4 cup of raw sugar
2 teaspoons of finely chopped garlic
BUTTERED NOODLES:
16-ounce bag of broad egg noodles
1 piece of butter
Place the still frozen meatballs in the slow cooker.
Mix the tomato ketchup, Teriyaki Sauce, 1/2 cup of the pineapple preserves, raw sugar, and finely chopped garlic in a spacious bowl.
Pour this blend over the icy meatballs, mix gently, cover, and cook on low for 5 1/2 hours.
Uncover, skim off any excess fat from the surface of the meatballs, mix in the remaining pineapple preserves, and simmer for an additional 30 minutes to thicken the sauce. (I switch the slow cooker to the “medium” setting during this final half-hour.)
In the last 30 minutes of cooking, heat a large pot of salted water to a boil and cook the broad egg noodles. Boil for seven minutes, drain well, return noodles to the same large pot, and stir in the butter until it melts. Serve the cooked meatballs and sauce over the noodles.
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
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Credit: YouTube/Come Sit At My Table
