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Slow Cooker Sweet and Sour Meatballs over Rice

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 40 mins
Servings: 3 to 4
Calories: 683kcal

Ingredients

  • 1 cup brown rice
  • 1¼ cups water for Instant Pot rice
  • 1 lb. frozen meatballs or use homemade
  • 8 oz. can pineapple chunks drained, juice reserved
  • 1 clove garlic minced
  • 1 small onion diced
  • water to add to the juice to make it ¾ cup
  • 3 Tbs. vinegar
  • 3 Tbs. brown sugar
  • ½ cup coin-sliced carrots
  • 2 Tbs. soy sauce
  • 1 Tbs. cornstarch

For the homemade meatballs:

  • 1 lb. ground beef extra lean
  • 1 cup panko bread crumbs or oatmeal that’s ground in the blender or food processor.
  • 1 egg
  • ½ Tbs. Worcestershire sauce optional
  • salt & pepper to taste

Instructions

For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • Place brown rice and water in the instant pot, close the lid and seal.
  • Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
  • Place the meatballs in the slow cooker.
  • Add in garlic, onions and carrots.
  • In a small bowl, add water to the pineapple juice to make ¾ cup.
  • Stir in the vinegar, brown sugar, soy sauce and cornstarch.
  • Pour over meatball mixture.
  • Cook on low for 7-8 hours or on high for 5-6 hours.
  • During the last 30 minutes of cooking, stir in the pineapple tidbits.
  • In the sauce is too runny at this point, vent the lid for the last 30 minutes to let it thicken up a bit.

For the homemade meatballs:

  • Mix all ingredients together & form small 1-inch balls.
  • Place on a cookie sheet with sides.
  • Bake at 350° for 20-25 minutes.

Nutrition

Calories: 683kcal | Carbohydrates: 61g | Protein: 34g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 162mg | Sodium: 987mg | Potassium: 743mg | Fiber: 3g | Sugar: 26g | Vitamin A: 3684IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 5mg