Slow Cooker Pineapple Brown Sugar Meatballs Recipe

INGREDIENTS

Pineapple Brown Sugar Sauce:

• 400ml pineapple juice (2 regular-sized juice boxes)
• 1½ cup brown sugar, packed
• 1 teaspoon minced garlic
• 4 tablespoons Worcestershire sauce
• 1½ cups ketchup
• 2 pinches red pepper flakes (or more if you like it spicy!)
• 1 teaspoon onion powder
• ½ teaspoon salt
• 1-2 tbsp corn starch
• 1-2 tbsp water

Meatballs:

• about 40 precooked, frozen meatballs (approximately 2 pounds)
• 2 medium bell peppers, cut into ½" pieces
• 1-2 cups pineapple chunks (fresh or canned)
• Sliced green onion or parsley for garnish

INSTRUCTIONS:

Pineapple Brown Sugar Sauce (*can be made ahead and refrigerated):

1. Add all ingredients except for corn starch and water to a medium pot.
2. Bring to a boil and reduce to medium-low, simmering for 10-15 minutes until flavours come together.
3. Mix equal parts corn starch and water. Slowly add to the sauce and stir, until you reach your desired consistency.

Meatballs:

1. Line a 4 quart slow cooker with a slow cooker liner and add meatballs, peppers and pineapple. Pour prepared sauce over top. Cover and cook on low for 3-4 hours or on high for 2. You can keep in the slow cooker on Warm for another 2-3 hours.

Source: The Recipe Rebel

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