Crock Pot Sweet & Sour Meatballs

• Gluten free

• Produce

  • 1 Green pepper
  • 1 20 oz can Pineapple chunks

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 cup Brown sugar
  • 3 tbsp Cornstarch

• Oils & Vinegars

  • 2/3 cup Vinegar

• Frozen

  • 1 28 oz bag Johnsonville frozen homestyle meatballs

Found on thecountrycook.net

Description

Directions

• First, drain the juice from your can of pineapple into a medium bowl (youll need that later for the sauce.)
• It should give you about a cup of pineapple juice.
• Place frozen meatballs into your 4-6 quart crock pot.
• Then top meatballs with pineapple chunks and green peppers.
• Add brown sugar, vinegar, soy sauce and cornstarch to the pineapple juice you set aside.
• Whisk it all together well.
• Pour sauce over meatballs.
• Cover and cook on low for 2 hours.
• After a couple of hours, switch your crock pot to high and cook for an additional hour.
• Doing this will thicken the sauce.
• The sauce should be thicker and bubbling around the edges.

Nutrition