The Swedish meatball was such a staple of parties in the 70’s and the 80’s, but has not been a particularly revered dish, even in today’s “foodie” craze. It still remains fairly popular in the upper Midwest, with so many people with Northern European backgrounds, but the frozen versions that just need to be heated are simply not up to par. This recipe is one of those throw it all in the crockpot and let it cook. It is a good idea to get some extra large toothpicks for serving.
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1½ cups ketchup
1 cup maple syrup or maple flavored syrup
1/3 cup reduced-sodium soy sauce
1 tablespoon quick-cooking tapioca
1 ½ tea. ground allspice
1 tea. dry mustard
2 pkgs. (16 oz. each) frozen, fully-cooked meatballs, partially thawed and separated.
1 can (20 oz.) pineapple chunks in juice, drained.
Combine ketchup, maple syrup, soy sauce, tapioca, allspice and mustard in crock pot.
Carefully stir meatballs and pineapple chunks into ketchup mixture.
Cover. Cook on low 5 to 6 hours.
Stir before serving, serve warm.
HINT: May be used as a main dish, serve meatballs over hot, cooked rice.