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.
Ingredients
- 2 large eggs, lightly beaten
- 1/4 cup breadcrumbs, made from toasted Braums bread
- 2 garlic cloves
- 2 teaspoons Daddy Hinkles seasoning
- 2 lbs Peach Crest Farms ground beef
- 1 (15 oz) can tomato sauce
- 1 cup chicken broth
- 1 jar Suans Scotch Bonnett Tomato Jam
- 1/2 cup Garden Club Grape Jelly
- 1/2 cup packaged brown sugar
- 1/2 cup Garden Club Vinegar
- 1/2 cup fresh pineapple, cubed
- 1 green pepper, chopped
- 1 red pepper, chopped
- Preheat oven to 375 degrees. In a large bowl, combine eggs, breadcrumbs, garlic cloves and Daddy Hinkles. Add ground beef, mixing until ingredients are combined..
- Shape 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.
- In 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.
- Cook on low 3 hours or until meatballs are cooked through and flavors have combined.
- Add the pineapple and peppers and cook for an additional hour.