Ingredients
4
4 servings
- •1 (15 ounce) can pineapple chunks, drained with juice reserved
- •1 tablespoon soy sauce
- •0.33333334326744 cup apple cider vinegar
- •0.5 cup dark brown sugar
- •1 tablespoon cornstarch
- •1 pound lean ground beef
- •1 egg
- •1 teaspoon Worcestershire sauce
- •0.25 cup milk
- •0.5 cup Italian dry bread crumbs
- •2 tablespoons dried minced onion
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
- •1 green bell pepper, chopped
Instructions
- Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar, and brown sugar together in the slow cooker. Whisk the cornstarch into the mixture until dissolved.
- Mix the ground beef, egg, Worcestershire sauce, milk, bread crumbs, onion, salt, and pepper together in a bowl; form into 1-inch balls.
- Heat a large skillet over medium heat; cook the meatballs in the hot skillet until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green bell pepper.
- Cover and cook until the meatballs are no longer pink in the center, about 1 hour.
Nutritional Facts
Per 4 servings
- Calories: 479
- Carbohydrate: 60g
- Fat: 16g
- Fiber: 2g
- Protein: 24g
- Sugar: 45g
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