Sweet-Sour Meatballs for the Crockette |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 3 |
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This recipe is adapted from the fall 2006 edition of Cooking for 2. It is prepared in a crockette or 1 1/2 qt crockpot and makes a deliciously quick meal for a small family. Ingredients:
12 -16 fully cooked frozen meatballs, thawed |
1/4 cup brown sugar, packed |
2 tablespoons cornstarch |
1/3 cup white wine vinegar |
1 tablespoon soy sauce |
1/2 medium green pepper, cut into 1 inch chunks |
1/2 medium white onion, cut into 1 inch chunks |
1 (8 ounce) can pineapple chunks, undrained |
hot cooked rice |
Directions:
1. In a small bowl, combine the sugar, cornstarch, vinegar and soy sauce.
2. Place the thawed meatballs in the slow cooker and pour the prepared sauce over, stirring to coat.
3. Add the green pepper and onions, cover and cook for 4 to 5 hours.
4. The last 30 minutes of cooking, stir in the pineapple.
5. Stir and serve over the hot cooked rice.
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