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