Slow cooker sweet and sour meatballs

MIO CoalitionSlow cooker sweet and sour meatballs.

These meatballs are great over rice or pasta for dinner. And they’re equally good served on their own as an appetizer.


2 large eggs, lightly beaten

1/4 cup bread crumbs , made from toasted Braum’s bread

2 garlic cloves

2 tsp Daddy Hinkle’s seasoning

2 lbs Peach Crest Farms ground beef

1 (15 oz.) can tomato sauce 

1 cup chicken broth

1 can Suan’s Scotch Bonnet Tomato Jam

1/2 cup Garden Club grape jelly

1/2 cup packed brown sugar

1/2 cup Garden Club vinegar

1 cup fresh pineapple, cubed

1 green pepper, chopped

1 red pepper, chopped


Step 1

Preheat oven to 375º. In a large bowl, combine eggs, bread crumbs, garlic cloves and Daddy Hinkle’s. Add ground beef, mixing until ingredients are combined.

Step 2

Shape into 1 to 2-inch balls. Place on a cooking rack in a baking pan. (This keeps the meatballs from getting soggy and helps them brown.) Bake for 20 min. or until lightly browned.

Step 3

In a large bowl, combine tomato sauce, chicken broth, tomato jam, grape jelly, brown sugar and vinegar. Transfer the meatballs to a slow cooker. Add pineapple and green pepper. Pour sauce on top.

Step 4

Cook on low 3 hours or until meatballs are cooked through and flavors have combined.

Step 5

Add the pineapple and peppers and cook for an additional hour.

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