Flavorful Meatballs

Alice Miller Stuarts Draft, VA

Prep. Time: 30 Minutes
Cooking Time: 3–4 Hours


  • 1 lb. extra-lean ground chuck
  • ½ cup dry bread crumbs
  • ¼ cup fat-free milk
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 1 egg, beaten
  • 2 Tbsp. finely chopped onions
  • ½ tsp. Worcestershire sauce


  • cup packed brown sugar
  • 2 Tbsp. cornstarch
  • 13½-oz. can unsweetened pineapple chunks, undrained
  • cup vinegar
  • 1 Tbsp. soy sauce
  • 1 green bell pepper, chopped
  • cup water

Ideal Slow Cooker Size: 4-Quart


  1. Combine meatball ingredients. Shape into ¾–1-inch balls. Brown in nonstick skillet. Drain. Place in slow cooker.
  2. Add brown sugar and cornstarch to skillet. Stir in remaining ingredients. Heat to boiling, stirring constantly. Pour over meatballs.
  3. Cover. Cook on Low 3–4 hours.

Per Serving: 380 calories (110 calories from fat), 12g total fat (4.5g saturated, 0g trans), 90mg cholesterol, 850mg sodium, 40g total carbohydrate (2g fiber, 28g sugar), 28g protein, 0%DV vitamin A, 20%DV vitamin C, 10%DV calcium, 20%DV iron.


If you like pineapples, use a 20-oz. can of chunks, instead of the 13½-oz. can.