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Crockpot Polynesian Meatballs (Sweet and Sour)


If you are looking for a quick and easy dinner or a party appetizer that even picky eaters will enjoy, here it is. This recipe is so simple to make and will make your house smell AMAZING while it cooks. The sauce is a wonderful blend of sweet and tangy.   I use frozen meatballs, but you can make your own (reduce the cooking time with homemade meatballs that are just made/baked/fried, but keep the same time if you have pre-made and then frozen your meatballs.


1 28 oz. bag of frozen meatballs (about 45 meatballs)
2  bell peppers, diced in 1-inch pieces 
(I use two different colored peppers for add color)
1 large onion, diced in 1-inch pieces
1 20 oz. can of pineapple chunks, drain but keep juice
½ cup ketchup
¾ cup dark brown sugar
3-4 Tablespoons low sodium soy sauce
2 Tablespoons cornstarch
½ Tablespoon garlic powder
1 teaspoon pepper
juice from pineapple
chopped green onions to top

 First, drain the juice from the can of pineapple into a medium bowl (you'll need that later for the sauce.)
It should give you about ¾ cup of pineapple juice.
Place frozen meatballs into your 4-6 quart crock pot.
Then top meatballs with pineapple chunks, onions, and bell peppers.
Add brown sugar, ketchup, soy sauce and cornstarch to the bowl with the pineapple juice.
Whisk it all together well.
Pour sauce over meatballs.
Cover and cook on low for 4 hours.
One hour before serving, raise temperature of crock pot to high and cook for an additional hour. Doing this will thicken the sauce.
The sauce should be thicker and bubbling around the edges.
Serve over hot steamed rice for a great dinner or serve without rice as an appetizer.
Sprinkle with chopped green onion.  


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