These Gluten Free Slow Cooker Hawaiian Meatballs offer a tropical twist on traditional meatballs with a sweet and savory flavor profile. Made with tender, juicy homemade meatballs, they're cooked in a tangy BBQ sauce with pineapple, creating a deliciously unique meal.

The combination of pineapple and BBQ sauce results in a flavorful dish that's perfect for any occasion, whether you're serving it as an easy weeknight dinner or a party appetizer.

This crockpot recipe is quick and easy, making it a go to for anyone looking for a hassle free, family friendly meal.

If you are looking for more slow cooker recipes try my Gluten Free Slow Cooker Meatloaf, my Slow Cooker Steak and Mushrooms, my Slow Cooker Hawaiin Pork Tenderloin or my Gluten Free Slow Cooker Barbecue Meatballs.

You can find all of my meal recipes here: Gluten Free Meal Recipes

Instructions

In a large bowl mix together the ground beef, gluten free bread crumbs, egg, parmesan cheese, onion, minced garlic, tomato paste, salt and pepper until well combined and sticking together.

Form the mixture into golf ball sized meatballs. Add the meatballs to your crockpot in an even layer.

Pour the barbecue sauce and pineapple chunks with juice over top the meatballs.

Cook on high for 2-3 hours or until the meatballs are done. They should be at least 165 degrees in the center.

Use as an appetizer or serve over rice for a meal.

Frequently Asked Questions

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This slow cooker steak and mushrooms is one of those set it and forget it crockpot recipes that makes weeknight dinners so much easier. I love that you can throw everything in the slow cooker in the morning and come home to a hot, tender, flavorful meal that is completely gluten free, dairy free, and keto friendly. No canned soup required!

It's just simple whole ingredients that create the most delicious savory sauce.

The steak comes out incredibly tender after slow cooking all day and the mushrooms and onions soak up all of that amazing flavor from the sauce. I like to serve this over mashed potatoes so the sauce soaks right in, but it is equally good over rice or with roasted vegetables on the side.

This is the kind of recipe that makes people think you spent all day in the kitchen when really your slow cooker did all the work.

If you are looking for more slow cooker recipes you might also enjoy my Cheesy Slow Cooker Creamed Corn, this Slow Cooker Hawaiin Pork Tenderloin, my Slow Cooker Meatloaf, this Slow Cooker Barbecue Meatballs or my Gluten Free Slow Cooker Lasagna Soup recipes.

You can find all my meal recipes here: Gluten Free Meal Recipes

Why You'll Love This Recipe

• Set it in the morning and come home to a hot, tender dinner
• Gluten free, dairy free, and keto friendly
• No canned soup required, just simple whole ingredients
• Delicious over mashed potatoes, rice, or roasted vegetables

Ingredient Notes

Any fresh mushroom works well here, sliced white button, baby bella, or cremini are all great options depending on what you have on hand.

Substitutions

• Chuck Steak - instead of round steak you can use chuck steak or a mixture of both
• White Onion - you can replace the yellow onion with a white onion
• Gravy - if you would like to make gravy with the leftover juices in the slow cooker take ½ cup of the liquid and stir in 1 tablespoon cornstarch. Pour the mixture back into the slow cooker and stir to thicken.

Storage and Freezing

Store the leftovers in an air tight container in the refrigerator for up to 5 days.

To reheat put the steak on a plate and cover with a damp paper towel. Microwave in 30 second intervals until the steak is hot. Reheat the mushrooms and onion together in a bowl in the microwave in 30 second intervals.

This dish also freezes well. Store the cooled steak, mushrooms, and onions in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Supplies

Instructions

Cut the steaks into 4-6 serving size pieces (if it's not already cut). Layer the steak pieces into the bottom of your crockpot.

Whisk together the brown sugar, coconut aminos or soy sauce, apple cider vinegar, Worcestershire sauce and minced garlic. Pour the mixture overtop of the steak.

Evenly top the steak with sliced mushrooms and sliced onion.

Cover the slow cooker and cook on low for 4-6 hours or high for about 2 hours. The steak needs to reach an internal temperature of at least 160 degrees when done.

When done, remove steak from the crockpot and using a slotted spoon remove the onion and mushrooms. Serve immediately.

Hint: I love to serve this recipe with mashed potatoes, my Instant Pot Garlic Ginger Green Beans or my Crispy Garlic and Rosemary Smashed Potatoes.