Pineapple Meatballs & Sausages

By luvmybuttonsnbows

PREP:
35 minutes
BAKE: 15 minutes
COOK: High 2 hours
OVEN: 350°
MAKES:
30 appetizer servings
SLOW COOKER:
3 1/2 o 5-quart

MAKE'AHEAD TIP
Bake meatballs as directed. Place on a tray; cover and freeze for 30 minutes. Transfer meatballs to a freezer bag or wrap in foil. Seal, label, and freeze for up to 3 months. To use, transfer frozen meatballs to slow cooker and continue as directed above, except cook 3 hours on high-heat setting.

Ingredients

• 1 beaten egg
• 1 medium onion, finely chopped
• 1/3 cup finely chopped green sweet pepper
• 1/4 cup fine dry bread crumbs
• 3 tablespoons soy sauce
• 1 pound ground beef
• 1 16-ounce package small cooked smoked sausage links
• 1 cup chopped green sweet pepper
• 1 12-ounce jar pineapple ice cream topping or pineapple or apricot preserves
• 1 cup hot-style or regular vegetable juice
• 1 tablespoon quick-cooking tapioca
• 1/2 to 1 teaspoon crushed red pepper

Preparation

Step 1

In a large bowl combine egg, onion, 1/3 cup sweet pepper, the bread crumbs, and 1 tablespoon of the soy sauce. Add ground beef; mix well. Shape into 1-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 15 to. 18 minutes or until an instant-read thermometer registers 160° when inserted in the center of a meatball.
Transfer meatballs to a 3 1/2- to 5-quart slow cooker. Add sausage links and 1 cup sweet pepper. In a bowl combine ice cream topping or preserves, vegetable juice, remaining 2 tablespoons soy sauce, the tapioca, and crushed red pepper. Pour over meatballs and sausages; stir gently to coat.
Cover and cook on high-heat setting for 2 to 3 hours. Serve immediately or keep warm on low-heat setting for up to 2 hours longer. Use toothpicks to serve.