Hawaiian Meatballs in the Slow Cooker

Serves 6 in about 4 hours. The pot starts with bell peppers, then cornstarch.

Ingredients

• 2 pounds frozen cooked homestyle meatballs (thawed or frozen)
• 1 large onion, chopped
• 2 bell peppers chopped
• 4 green onions chopped, white parts separated
• 1 20-ounce can pineapple chunks with juice (drain & save the juice)
• Reserved pineapple juice
• 4 cloves garlic pressed
• ¼ cup brown sugar
• ¼ cup low sodium soy sauce (or use regular)
• ¼ cup rice wine vinegar
• 1 ½ cups barbecue sauce
• 1 teaspoon ginger powder (or fresh, grated)
• ½ teaspoon red pepper flakes
• 2 ½ tablespoons cornstarch

Method

1. Prep the vegetables: Chop the onion and bell peppers into ½” chunks. Slice the green onions and separate the thicker white & light green parts (set the green parts aside). Separate the pineapple chunks from the juice (save the juice).
2. To the slow cooker add the onion, bell peppers, pineapple chunks, and the white parts of the green onions. Stir together.
3. In a bowl, whisk together the pineapple juice, pressed garlic, brown sugar, soy sauce, rice wine vinegar, barbecue sauce, ginger powder, and red pepper flakes.
4. Tip in the meatballs to the slow cooker, then pour the sauce over them. Mix to combine and coat the meatballs.
5. Put a lid on and cook on Low for 3-5 hours or High for 2-4 hours, or until the vegetables are at the desired tenderness.
6. About 20 minutes before serving, add some of the hot sauce from the slow cooker to a small bowl and carefully whisk in the cornstarch until smooth. Then stir it into the meatballs, cover and cook until thickened, about 20 minutes.
7. Right before serving, stir in the reserved green onions.
8. Plate over rice, potatoes, spaghetti squash, or noodles.

More slow cooker ideas are in the slow cooker collection.