Slow Cooker Hawaiian Meatballs
Slow Cooker Hawaiian Meatballs smothered in a sweet and sour sauce. They make a great appetizer or main dish!
- 2 pounds lean ground beef
- 1/2 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup onion minced
- 1 teaspoon ginger minced
- 2 garlic cloves minced
- salt and pepper
- olive oil
- 1 jar 23.5 ounces pineapple chunks, reserve juice
- 3/4 cup light brown sugar
- 3 tablespoons low sodium soy sauce
- 3 tablespoons vinegar
- 1/2 tablespoon water
- 2 tablespoons cornstarch
- sesame seeds for garnish if desired
In a large bowl combine beef, breadcrumbs, eggs, onion, ginger and garlic. Sprinkle with a bit of salt and pepper.
Form into 24 meatballs.
Heat a large skillet with oil. Add the meatballs and brown on all sides, about 2-3 minutes on each side.
Meanwhile, to a medium saucepan add in the reserved pineapple juice, brown sugar, soy sauce and vinegar to a medium saucepan. Bring to a boil.
In a small bowl whisk together water and cornstarch.
Slow whisk in the cornstarch mixture to sauce. Whisk constantly until thickened.
Season with salt to taste.
Grease the slow cooker with nonstick cooking spray.
Place meatballs in the slow cooker and pour the sauce over the meatballs. Add in the pineapple chunks. (I reserved some for topping for garnish)
Cook on low for 2 hours.
Serve warm with sesame seeds if desired!