Slow Cooker Hawaiian Meatballs
These are delicious served over rice with the sauce drizzled on top of it all!
Foto: RecipeGirlBahan-bahan
- 1 large egg
- 2 pounds lean ground beef
- ¾ cup crushed saltine crackers
- ⅓ cup dried minced onion
- ¼ cup milk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- One 20 ounce can pineapple chunks in 100% pineapple juice ((juice only in the sauce))
- ½ cup packed brown sugar
- ¼ cup ketchup
- ⅓ cup white vinegar
- ¼ cup Asian sweet chili sauce
- 2 tablespoons low sodium soy sauce
- 1 to 2 teaspoons Sriracha or Asian hot chili sauce
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 medium red bell pepper ((seeds and ribs removed), chopped into 1/2-inch pieces)
- 1 medium green bell pepper ((seeds and ribs removed), chopped into 1/2-inch pieces)
- pineapple chunks, (from the 20 ounce can listed above)
Langkah-langkah
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Set aside.
In a large bowl, add egg and gently whisk. Add all remaining meatball ingredients and mix until well combined. Roll meat mixture into approximate 1 inch balls. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.
Meanwhile, strain the pineapple juice from chunks and add water to equal 2 cups juice/water. Set the pineapple chunks aside.
Add the water/juice plus all remaining Hawaiian sauce ingredients to a medium saucepan and whisk until smooth. Bring to a boil then reduce heat and simmer until thickened, stirring constantly.
Add the meatballs to your slow cooker, followed by the pineapple and red and green bell peppers. Pour the Hawaiian sauce over everything.
Cover and cook on LOW heat for 2 hours or until meatballs are cooked through, gently stirring an hour after cooking. Keep warm until serving. Serve over rice (or serve as cocktail meatballs).
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