Meatballs

1 (16 oz.) frozen meatballs

1 (18 oz.) bottle preferred BBQ sauce

1 (20 oz.) can pineapple chunks

1/2 cup brown sugar

1 teaspoon garlic powder

Reserved pineapple juice

Place meatballs in the bottom of slow cooker.

Using hands roll meatball mixture into small balls about 1 inch in diameter. Place in the pan coated with oil.

Pour barbecue sauce and pineapple chunks (with juices) over the meatballs.

Add brown sugar and garlic powder and stir everything together.

Return the pan to the stove at a low heat. Add the onion and cook until softened. Add the garlic and cook for an additional 30 seconds.

Pour in the tomato sauce and crushed tomatoes. Add in the oregano, basil, salt, and black pepper. Stir to combine. Add in the light brown sugar and stir.

Return the meatballs to the pot. Gently mix into the sauce.

Bring sauce to a simmer. Cover and cook for 30 minutes.