Slow Cooker Sweet and Sour Meatballs
Meatballs, pineapple and peppers slow cooked in a tangy sweet and sour glaze.
Servings: 4 -6 servings
Calories: 310kcal
Ingredients
- 2 dozen frozen meatballs
- 1 20 oz. can pineapple chunks, drained and juices reserved
- 3/4 cup packed brown sugar
- 3 tablespoons cornstarch
- 1/4 cup white vinegar
- 3 tablespoons soy sauce
- 1 clove garlic minced
- Salt and pepper to taste
- 2 cups 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.
- Add brown sugar, cornstarch, vinegar, soy sauce, garlic and salt and pepper, to taste, to water/pineapple juice mixture and whisk to combine. Pour over meatballs in slow cooker.
- Add drained pineapple and peppers to slow cooker. Cover and cook on low for 4-5 hours, or until sauce has thickened.
- Serve over rice. Garnish with green onion, if desired.
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 52g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 769mg | Fiber: 2g | Sugar: 36g