Although my KitchenAid stand mixer will probably always be my favorite counter-top appliance, the slow cooker M found for free is quickly becoming my second. In hot weather no one likes to turn on the oven, and I’m looking forward to coming home from work to hot soups and stews this winter.
I came across this recipe on Pinterest a few months ago, and although I loved the taste, I definitely felt it needed some tweaking. Even M commented on the meat to not meat ratio, and he usually adds more than the average cook. Third time’s the charm, so today I’m sharing my version with you. Frozen meatballs make it quick and easy, while pineapples and peppers keep it summery. The sauce is amazing; just the right balance of sweet and sour. I like to serve it over Jasmine rice, but it would be great over any kind you prefer.
I like green bell peppers best, but mix and match to your heart’s content – I’m sure they’d all be fabulous. If you have a bigger slow cooker, you can always fill up some extra space with more peppers, more pineapple, or whatever else you can dream up. This is a fun recipe to play with, and I look forward to hearing about everyone’s variations!
Slow cooker recipes are great for keeping the oven free for dessert without affecting dinner plans. I currently have a rhubarb pie in the oven, and I might throw together some cookies soon too. A quick pot of rice and dinner is ready to go whenever we’re ready to eat. As an added bonus, this recipe reheats very well; great for lunches or dinners for another day (or in my case, the rest of the week.)
Adapted from Six Sister’s Stuff
Makes 3+ quarts
22 oz frozen meatballs1
2 medium-large bell peppers2
2 (20 oz) cans pineapple chunks
reserved pineapple juice
1 1/2 cups brown sugar (do not pack!)3
1 cup white vinegar
3 Tbsp soy sauce
4 heaping Tbsp cornstarch
- Slice the peppers and cut into approximately 1″ pieces; set aside.
- Drain the pineapple juice into a medium bowl and set aside the pineapple.
- Add sugar, vinegar, soy sauce and cornstarch to the juice, whisking vigorously until well mixed.
- In your slow cooker, layer the meatballs, pineapple chunks and green peppers.4
- Carefully pour in the sauce and cover with the lid.
- Cook on low for about 8 hours.
- Serve with a side of rice, and maybe some pie for dessert.
1 If you have a large slow cooker, feel free to use a larger package of meatballs. If you have a little one like me, try to get as close to 22 oz as possible or the recipe won’t fit.
2 Again, I like green best, but play around with red and yellow if you want!
3 If you pack the brown sugar, it’ll be way, way too sweet. Just lightly scoop it in and level it off like you would with white sugar.
4 If it’s convenient, you can wait and add the peppers during the last hour or two. This way they’ll retain a little crunch and a more vibrant green color.