Ingredients:

  • 2 lbs frozen beef or turkey meatballs
  • 1 cup pineapple juice
  • 1/2 cup brown sugar, packed
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 2 tbsp ketchup
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 20 oz pineapple chunks, drained
  • 1 red bell pepper, diced into 1-inch pieces
  • 1 green bell pepper, diced into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. Place the frozen meatballs at the bottom of the slow cooker. Note: Keep them in a single or double layer for even heating.
  2. In a separate bowl, whisk together the pineapple juice, brown sugar, rice vinegar, soy sauce, ketchup, garlic, and ginger.
  3. Pour the mixture evenly over the meatballs. Note: Ensure the meatballs are mostly submerged to prevent drying.
  4. Tuck the diced red and green bell peppers and pineapple chunks around the meatballs.
  5. Cover and cook on Low for 4 hours (or High for 2 hours). until the meat is heated through and the aroma is fragrant.
  6. Thirty minutes before serving, mix the cornstarch with 1 tablespoon of water in a small cup to create a slurry.
  7. Whisk the cornstarch slurry into the slow cooker. Note: Stir gently so you don't break the meatballs.
  8. Continue cooking for the final 30 mins until the sauce transforms into a thick, mahogany colored glaze.