Easy sweet and sour meatballs

Wilson Daily TimesMarch 2, 2013 

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:

Slow Cooker Sweet and Sour Meatballs

Slow Cooker Sweet and Sour Meatballs 24 to 28 ounces of frozen meatballs (I use turkey meatballs) 1/3 cup vinegar 1/2 to 3/4 cup brown sugar (I used 1/2 cup but will add a little more next time) 3 tablespoons cornstarch 1 tablespoons reduced sodium soy sauce (or to taste) 1 16 oz. can pineapple chunks in natural syrup, undrained 1 large or 2 medium green peppers, cut in bite-size chunks

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.

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