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Slow Cooker Hawaiian Meatballs
Contributed by: Maria Villarreal
1 (32-ounce) package pre-cooked turkey or chicken meatballs
1 (13.5) ounce can unsweetened pineapple chunks
1 large green pepper (optional)
1 cup brown sugar
2 TBS cornstarch
2/3 cup white or apple cider vinegar
2 TBS low sodium soy sauce
Place meatballs in slow cooker.
Drain juice from can of pineapples and set aside for later use. Dice pepper. Put pineapples and pepper in slow cooker.
In a separate bowl, mix pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs. Cook on low for 3-4 hours or until heated through.
Serve over rice or potatoes.
(This recipe was contributed as part of a "Cook of the Week" feature.)