1 ½ cups ketchup
1 cup maple syrup or maple flavored syrup
1/3 cup soy sauce
1 Tb quick cooking tapioca
1 ½ tsp ground allspice
1 tsp dry mustard
2 pkg (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 slow cooker. Carefully stir meatballs and pineapple chunks into ketchup mixture. Cover; cook on low 5-6 hours. Stir before serving. Serve warm; insert cocktail picks, if desired.
Tip: for a quick main dish, serve meatballs over rice.
