Slow Cooker Sweet and Sour Meatballs

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Slow Cooker Sweet and Sour Meatballs

These meatballs are great over rice or pasta for dinner. And they’re equally good served on their own as an appetizer.

  • 2 large eggs, lightly beaten

    1/4 cup bread crumbs , made from toasted Braum's bread

    2 garlic cloves

    2 tsp Daddy Hinkle's seasoning

    2 lbs Peach Crest Farms ground beef

    1 (15 oz) can tomato sauce

    1 cup chicken broth

    1 can Suan's Scotch Bonnett Tomato Jam

    1/2 cup Garden Club grape jelly

    1/2 cup packaged brown sugar

    1/2 cup Garden Club Vinegar

    1 cup fresh pineapple, cubed

    1 green pepper, chopped

    1 red pepper, chopped

  • Step 1Preheat oven to 375 degrees. In a large bowl, combine eggs, bread crumbs, garlic cloves and Daddy Hinkle’s. Add ground beef, mixing until ingredients are combined.

    Step 2Shape into 1 to 2-inch balls. Place on a cooking rack in a baking pan. (This keeps the meatballs from getting soggy and helps them brown.) Bake for 20 minutes or until lightly browned.

    Step 3In a large bowl, combine tomato sauce, chicken broth, tomato jam, grape jelly, brown sugar and vinegar. Transfer the meatballs to a slow cooker. Add pineapple and green pepper. Pour sauce on top.

    Step 4Cook on low 3 hours or until meatballs are cooked through and flavors have combined.

    Step 5Add the pineapple and peppers and cook for an additional hour.

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