I made slow cooker sweet and sour meatballs recently and was pleased with how they turned out.
The preparation is easy. Just mix up the ingredients for the glaze, cut up a green pepper and pour the ingredients in a slow cooker.
I was careful to thoroughly blend the glaze ingredients to incorporate the cornstarch, but that didn’t take but a few minutes.
I put together the recipe at lunch. When I walked in after work, the house smelled so good. The meatballs were ready to eat at suppertime. I served the them with rice.
For this recipe, I chose turkey meatballs. Sometimes I make my own meatballs, but this time I purchased frozen meatballs.
For a printable copy of the recipe, click the link:
POUR meatballs into slow cooker (I use a liner). No need to defrost.
IN a small bowl whisk together vinegar, brown sugar, cornstarch and soy sauce until smooth. Add in pineapple juice drained from can of pineapple (reserving the pineapple) and whisk until incorporated.
ADD green pepper and pineapple chunks to slow cooker, then pour pineapple juice mixture over top.
COVER and cook on low for 4-5 hours or until heated through.