Slow Cooker Curry-Mustard Glazed Meatballs

• 1 (12 ounce) jar pineapple preserves
• 1 (8 ounce) jar Dijon mustard
• 1 (8 ounce) canpineapple tidbits in unsweetened juice, undrained
• 12 cup firmly packed dark brown sugar
• 1 teaspoon curry powder
• 2 12 lbs frozen cooked italian meatballs (about 80 meatballs)

1. In small saucepan, combine all ingredients except meatballs.
2. Bring to a boil.
3. Place meatballs in 2 1/2 to 3-quart slow cooker.
4. Stir in preserves mixture.
5. Cover; cook on High setting for 4 hours, stirring twice.
6. Stir well before serving.
7. Prepare the meatballs and refrigerate up to two days in advance.
8. To freeze, prepare the recipe and place in freezer container; freeze for up to one month.
9. To serve, thaw meatballs and heat as directed.

pineapple, mustard, canpineapple, brown sugar, curry powder, italian meatballs

Taken from www.food.com/recipe/slow-cooker-curry-mustard-glazed-meatballs-475983 (may not work)