Ingredients
Scale
- 2 pounds frozen meatballs
- 2 bell peppers any color
- ½ white onion
- 20 oz can pineapple chunks in juice
- ½ cup brown sugar
- ½ cup rice vinegar
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
Instructions
- Place the frozen meatballs into the slow cooker.
- Remove the seeds and ribs from the bell peppers; chop them into chunks and add them to the slow cooker.
- Peel and chop the onion into chunks, then add to the slow cooker.
- Drain the juice from the pineapple and set it aside.
- Add the pineapple chunks into the slow cooker.
- In a bowl, whisk together the reserved pineapple juice, brown sugar, rice vinegar, ketchup, and soy sauce.
- Mix cornstarch with 2 tablespoons of water until smooth, then whisk this mixture into the pineapple juice mixture.
- Pour the combined sauce over the meatballs in the slow cooker.
- Cover and cook on high for 2-3 hours or low for 4-6 hours until heated through and the sauce has thickened.
Notes
Feel free to add another vegetable like broccoli for extra nutrition.
Serve over rice or noodles for a complete meal.
Adjust the sweetness by modifying the brown sugar to your taste.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg