Gluten-Free Crockpot Hawaiian Meatballs
Published Oct 02, 2025
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If you’re looking for a crowd-pleasing dish that’s bursting with flavor and ridiculously easy to make, these Gluten-Free Crockpot Hawaiian Meatballs will be your new go-to. Sweet, tangy, and just a little bit savory, this recipe is a perfect balance of tropical flavors and hearty comfort food.
Table of Contents
The best part? These meatballs are made in the slow cooker, which means minimal effort and maximum flavor. Just prep, set, and forget—your kitchen will smell amazing while the crockpot does all the work. Whether you serve them as a game day appetizer or over rice for a full meal, these meatballs are sure to be a hit. They are also pretty great as a meatball sub in gluten-free sub rolls!
Why You’ll Love This Recipe
These Hawaiian-style meatballs are a fall entertaining must-have. Here’s why:
- Effortless slow cooker recipe – Perfect for busy days or casual entertaining.
- Great for game day – Serve with toothpicks as a snack while watching football.
- Gluten-free & dairy-free – A party dish everyone can enjoy.
- Sweet and savory flavor – Pineapple, BBQ sauce, and tamari create a crave-worthy glaze.
- Versatile – Serve as an appetizer, main dish, or potluck contribution.
What You’ll Need
To make these easy crockpot Hawaiian meatballs, you’ll need:
For the meatballs:
- Ground beef
- Gluten-free breadcrumbs
- Egg
- Garlic & ginger
- Marukan Organic Seasoned Rice Vinegar
- Gluten-free tamari
- Salt & pepper
For the sauce:
- Gluten-free BBQ sauce
- Pineapple juice + pineapple chunks
- Marukan Organic Seasoned Rice Vinegar
- Honey or maple syrup
- Gluten-free tamari
- Ginger & garlic powder
- Chili flakes (optional)
- Red & green bell peppers
For garnish:
- Green onions & sesame seeds
Tips & Variations
- Add some heat: Toss in extra chili flakes or a drizzle of sriracha if you like things spicy.
- Make it lighter: Use ground turkey or chicken instead of beef.
- Serve it two ways: Spoon over steamed rice for dinner or serve in a bowl with toothpicks for a party snack.
- Make ahead: Assemble meatballs a day before and refrigerate. Just drop them in the slow cooker with the sauce when ready to cook.
Frequently Asked Questions
Do I have to sear the meatballs first?
No, but it adds extra flavor. If you’re short on time, skip this step—the slow cooker will cook them through.
Can I make this recipe vegetarian?
Yes! Swap the beef for your favorite plant-based meat substitute and adjust seasonings as needed.
Can I freeze them?
Absolutely. Freeze cooked meatballs with sauce in an airtight container for up to 3 months. Reheat gently in the crockpot or on the stovetop.
These Gluten-Free Crockpot Hawaiian Meatballs are everything you want in a fall dish—easy, flavorful, and perfect for feeding a crowd. Whether you’re hosting a football party, bringing a dish to a potluck, or just want a no-fuss dinner, this recipe will deliver big flavor with little effort.
For more Game Day recipes, GO HERE
Gluten-Free Crockpot Hawaiian Meatballs
Ingredients
For Meatballs:
- 1 pound ground beef
- ½ cup gluten-free breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 2 teaspoons Marukan Organic Seasoned Rice Vinegar
- 2 teaspoons gluten-free tamari or soy sauce
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon black pepper
- Avocado or vegetable oil, optional
For Sauce:
- 1 ½ cups gluten-free BBQ sauce
- ½ cup pineapple juice
- 3 tablespoons Marukan Organic Seasoned Rice Vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon gluten-free tamari
- 1 teaspoon fresh ginger, grated
- ½ teaspoon garlic powder
- ½ teaspoon chili flakes, (optional, for a bit of heat)
- 1 ½ cups pineapple chunks, (fresh or canned, drained if using canned)
- 1 medium red bell pepper, cut into about 1-inch pieces
- 1 medium green bell pepper, cut into about 1-inch pieces
For Garnish:
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
For Meatballs:
- In a large bowl, mix ground beef, gluten-free breadcrumbs, egg, garlic, ginger, Marukan Organic Seasoned Rice Vinegar, tamari, salt, and black pepper until well combined.
- Roll into small meatballs (about 1 ½ inches in diameter) and place them on a plate.
- Sear the Meatballs (Optional but Recommended for Extra Flavor): Heat a skillet over medium heat and lightly grease with oil. Sear the meatballs for 2-3 minutes per side until lightly browned. They don’t need to be fully cooked, as they’ll finish cooking in the crockpot.
For Sauce:
- In a bowl, whisk together BBQ sauce, pineapple juice, Marukan Organic Seasoned Rice Vinegar, honey or maple syrup, tamari, ginger, garlic powder, and chili flakes (if using).
- Place the meatballs in the crockpot and pour the sauce over them.
- Add the pineapple chunks and diced bell peppers, then gently stir to coat everything.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the meatballs are cooked through, and the bell peppers are tender.
For Garnish:
- Transfer the meatballs to a serving dish. Sprinkle with sliced green onions and toasted sesame seeds. Serve over steamed rice or with toothpicks as an appetizer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
