Crock Pot Sweet & Sour Meatballs 30 ounce bag frozen meatballs
1 can pineapple chunks
1 cup ketchup
2/3 cup brown sugar
1/4 cup Worcestershire sauce
Add meatballs and pineapple to a crock pot. In a bowl mix together the worchestershire sauce, ketchup and brown sugar. Pour over the meatballs and mix.
Cook on low 4 hours or high for 2 hours
Teriyaki Pineapple Glazed Meatballs
Ingredients:
- 1 30-ounce bag frozen meatballs
- 1 can pineapple chunks, drained (reserve the juice)
- 1 cup ketchup
- 2/3 cup brown sugar
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cornstarch
- Sesame seeds and green onions for garnish (optional)
- Cooked white rice or noodles for serving
Instructions:
- Place the frozen meatballs and drained pineapple chunks in the crock pot.
- In a mixing bowl, whisk together ketchup, brown sugar, Worcestershire sauce, soy sauce, minced garlic, and grated ginger. Mix until the brown sugar is fully dissolved.
- Pour the sauce mixture over the meatballs and pineapple in the crock pot. Gently toss to ensure the meatballs are coated evenly.
- Cover and cook on low for 4 hours or on high for 2 hours. Stir occasionally to make sure the sauce coats the meatballs evenly.
- About 30 minutes before the cooking time is complete, mix the reserved pineapple juice with the cornstarch to create a slurry. Pour the slurry into the crock pot and stir well. This will help thicken the sauce.
- Continue cooking until the sauce has thickened and the meatballs are heated through.
- Serve the Teriyaki Pineapple Glazed Meatballs over cooked white rice or noodles.
- Garnish with sesame seeds and chopped green onions if desired.
Enjoy these flavorful and easy-to-make Teriyaki Pineapple Glazed Meatballs as a delicious appetizer or as a main course for a tasty meal!
