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+ servings

Slow Cooker Sweet and Sour Lamb Meatballs with Pineapple and Cashews

Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings 6
Author The Seasoned Mom

Ingredients

For Meatballs:

For Sweet and Sour Sauce:

  • 2 carrots peeled and cut into 1-inch slices
  • 1 20 ounce can pineapple chunks in juice
  • 1 medium onion diced
  • 3 cloves garlic minced
  • ½ cup reduced-sodium soy sauce
  • ½ cup packed brown sugar
  • ½ teaspoon ginger
  • ½ teaspoon curry powder
  • ¼ cup mango chutney
  • 1 medium red bell pepper cut into 1-inch chunks
  • 1 medium green bell pepper cut into 1-inch chunks
  • ¼ cup cornstarch
  • ¼ cup water

For serving:

  • 1 cup roasted salted cashews
  • 2 scallions sliced
  • Hot cooked rice

Instructions

  • Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
  • Place carrots, onion, and garlic in bottom of a 4.5 – 6-quart slow cooker.
  • In a large bowl, use hands to gently combine meatball ingredients. Form meat mixture into balls (mine are usually slightly smaller than a golf ball).
  • Place meatballs on top of vegetables in the slow cooker.
  • In a separate bowl, mix soy sauce, ¼ cup of the reserved pineapple juice, brown sugar, ginger, curry powder, and mango chutney. Pour over meatballs.
  • Cover and cook on low for 4-6 hours.
  • During last 30 minutes of cooking time, add pineapple and bell peppers. Increase to high heat setting.
  • In a small bowl, whisk together cornstarch and water. During the final 10 minutes of cooking time, stir the cornstarch mixture into the slow cooker.
  • Just before serving, add cashews to the slow cooker.
  • Serve meatballs and sauce over rice. Top with scallions and additional cashews, if desired.