Description
Let your slow cooker do the work with these effortless sweet and sour meatballs. A perfect appetizer for parties or an easy main course over rice.
Ingredients
Units
Scale
- 2 dozen frozen meatballs
- 1 20 ounce (567g) can pineapple chunks,drained and juices reserved
- 3/4 cup (177ml) packed brown sugar
- 3 tablespoons (44ml) cornstarch
- 1/4 cup (59ml) white vinegar
- 3 tablespoons (44ml) soy sauce
- 1 clove garlic (minced)
- Salt and pepper (to taste)
- 2 cups (473ml) diced sweet peppers
- Hot cooked rice (for serving)
- Sliced green onion (for garnish (optional))
Instructions
- Place meatballs in a lightly greased slow cooker. Drain juice from canned pineapple into a glass measuring cup. Add enough water to equal 1 1/2 cups (355 ml).
- Add brown sugar, cornstarch, vinegar, soy sauce, minced garlic, salt, and pepper (to taste) to the water/pineapple juice mixture and whisk to combine. Pour over the meatballs in the slow cooker.
- Add drained pineapple chunks and diced sweet peppers to the slow cooker. Cover and cook on low for 4-5 hours, or until the sauce has thickened.
- Serve over hot cooked rice. Garnish with sliced green onion, if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Asian-American