- 1 (15 ounce) can pineapple chunks, drained with juice reserved
- 1 tablespoon soy sauce
- 1/3 cup apple cider vinegar
- 1/2 cup dark brown sugar
- 1 tablespoon cornstarch
- 1 pound lean ground beef
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1/4 cup milk
- 1/2 cup Italian dry bread crumbs
- 2 tablespoons dried minced onion
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 green bell pepper, chopped
- Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar, and brown sugar together in the slow cooker. Whisk the cornstarch into the mixture until dissolved.
- Mix the ground beef, egg, Worcestershire sauce, milk, bread crumbs, onion, salt, and pepper together in a bowl; form into 1-inch balls.
- Heat a large skillet over medium heat; cook the meatballs in the hot skillet until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green bell pepper.
- Cover and cook until the meatballs are no longer pink in the center, about 1 hour.
04/05/2018
recipepes.com
Steph's Zesty Sweet and Sour Meatballs, recipe
PT15M
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5
455 calories
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