Slow Cooker Sweet and Sour Meatballs

By jann

Ingredients

• 24 to 28 ounces of frozen meatballs
• 1/3 cup vinegar
• 3/4 cups brown sugar
• 3 tbsp. cornstartch
• 1 tbsp reduced sodium soy cause (or to taste)
• 1 16 oz. can pineapple chunks in natural syrup, undrained
• 1 large or 2 medium green peppers, cut in bite-size chunks
• Rice

Preparation

Step 1

Pour meatballs into slow cooker (I use a liner). no need to defrost.

In a small bowl whisk together vinegar; brown sugar, cornstarch and soy sauce until smooth. Add in pineapple juice drained (reserving the pineapple) and whisk until incorporated.

Add green pepper and pineapple chunks to slow cooker, then pour pineapple juice mixture over top.

Cover and cook on low for 4 to 6 hours or until heated through.

Serve over rice