Slow Cooker Chinese Meatballs
These Slow Cooker Chinese Meatballs are an easy family-friendly dinner for busy nights!
Servings 4 - 6 people
- 1 bag (25 ounces) frozen fully-cooked turkey or beef bite-sized meatballs (I used Butterball bite-size turkey meatballs)
- 4 tablespoons cornstarch
- 2 cups pineapple juice
- ½ cup less-sodium soy sauce
- ½ cup rice vinegar
- ½ cup water
- ¼ cup brown sugar
- 2 tablespoons toasted sesame oil
- 2 sweet bell peppers, seeded and sliced
- 1 sweet onion, sliced
- For serving: rice or cauliflower rice
- Optional garnish: sliced green onion; toasted sesame seeds
In a large saucepan, whisk together cornstarch and pineapple juice until smooth. Add soy sauce, vinegar, water, and brown sugar, whisking to combine. Bring to a boil. Reduce heat to low and simmer, whisking constantly, just until thickened (about 3-5 minutes).
Pour sesame oil in the bottom of a slow cooker. Place meatballs in the slow cooker and pour sauce over top. Cover and cook on LOW for 2 hours.
Stir in bell peppers and onion. Cook on LOW for 1 more hour, or until vegetables are tender and meatballs are heated through.
Serve over rice and garnish with sliced green onions and toasted sesame seeds, if desired.
Cooking Just for Two? Cut the ingredients in half and prepare the dish in a small 2- or 3-quart slow cooker. The rest of the instructions remain the same.
Want to Prepare these Chinese Meatballs on the Stovetop? Start by making the sauce in a large pot, as instructed. Whisk in the sesame oil and add the meatballs; cover, and simmer over low heat for about 20-30 minutes (or until meatballs are completely heated through). Add vegetables and continue to cook (covered) over low heat until tender.
Serving: 1/6 of the recipe | Calories: 438.9kcal | Carbohydrates: 46.9g | Protein: 20.2g | Fat: 20g | Saturated Fat: 5.5g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 1.8g | Cholesterol: 69.4mg | Sodium: 1523.5mg | Fiber: 0.9g | Sugar: 11.1g