Slow Cooker Chinese Meatballs
These Slow Cooker Chinese Meatballs are an easy family-friendly dinner for busy nights!
Servings 4 - 6 people
Calories 438.9kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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