Sweet and Sour Tomato-y Meatballs

Elaine Unruh Minneapolis, MN

Prep. Time: 40–45 Minutes
Cooking Time: 6 Hours

Ingredients

Meatballs

  • 2 lbs. ground beef
  • cups bread crumbs
  • tsp. salt
  • 1 tsp. pepper
  • 2–3 Tbsp. Worcestershire sauce
  • 1 egg
  • ½ tsp. garlic salt
  • ¼ cup finely chopped onions

Sauce

  • 1 can pineapple chunks, juice reserved
  • 3 Tbsp. cornstarch
  • ¼ cup cold water
  • 1–1¼ cups ketchup
  • ¼ cup Worcestershire sauce
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. garlic salt
  • ½ cup chopped green peppers

Ideal Slow Cooker Size: 4-Quart

Method

  1. Combine all meatball ingredients. Shape into 15–20 meatballs. Brown in skillet, rolling so all sides are browned. Place meatballs in slow cooker.
  2. Pour juice from pineapples into skillet. Stir into drippings.
  3. Combine cornstarch and cold water. Add to skillet and stir until thickened.
  4. Stir in ketchup and Worcestershire sauce. Season with salt, pepper, and garlic salt. Add green peppers and pineapples. Pour over meatballs.
  5. Cover. Cook on Low 6 hours.

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