Crockpot Sweet and Sour Meatballs

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat the oven to 425°F. Gently mix beef, breadcrumbs, egg, milk, garlic powder, salt and pepper. Shape into 24 meatballs and arrange on a lined rimmed baking sheet.
2. 2Bake 12–15 minutes until every meatball reaches 160°F. Transfer immediately to a 6-quart slow cooker with pineapple chunks and peppers.
3. 3Measure ½ cup reserved pineapple juice. Whisk with ketchup, vinegar, sugar and soy sauce and pour over the meatballs.
4. 4Cover and cook on LOW for 3–4 hours until peppers are tender and the mixture is hot throughout. The displayed 240 minutes includes baking and approximately 3½ hours in the cooker.
5. 5Mix cornstarch with 1 tbsp cold water, stir into the sauce and cover on HIGH for 15–20 minutes until glossy. Meanwhile, cook rice with 3 cups water according to its package and fluff after a 5-minute covered rest.
6. 6Serve four meatballs per portion over rice with peppers, pineapple and sauce. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F.