Slow Cooker Chinese Meatballs
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Slow Cooker Chinese Meatballs
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These slow cooker Asian-inspired meatballs are cooked in a sweet and savory pineapple soy sauce, onions, and peppers! Perfect as a main dish or party appetizer, these meatballs are a hit with everyone!
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Ingredients
- 1 oz. bag turkey meatballs frozen fully-cooked or beef bite-sized meatballs
- 2 tablespoons sesame oil toasted
- 2 bell pepper seeded and sliced, sweet variety
- 1 sweet onion sliced
Sauce Ingredients
- 4 tablespoons cornstarch
- 2 cups pineapple juice
- ½ cup soy sauce less-sodium
- ½ cup rice vinegar
- ½ cup water
- ¼ cup brown sugar
Serving + Garnish
- white rice
- brown rice
- cauliflower rice
- green onion sliced green; toasted sesame
- sesame seeds sliced green; toasted sesame
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.
- Start with a really thick, flavorful sauce because the water from the condensation in the pot will thin the sauce as it cooks.
- Wait to add your vegetables during the final hour of cooking time. This way, they stay crisp-tender rather than becoming too soft.
- When you grab frozen meatballs from the grocery store, make sure to grab homestyle meatballs, not Italian meatballs!
- To make this a freezer-friendly meal, cook the sauce as instructed and allow it to cool completely. Then, combine the sauce and frozen meatballs in a freezer-safe bag and store in the freezer for up to 3 months.
- Leftover meatballs will keep for 3-4 days when stored in an airtight container in the fridge.
- You can easily double or triple this recipe, but you'll need at least an 8-quart or larger slow cooker to accommodate a larger crowd.
- Be sure to give the meatballs a good stir throughout cooking to ensure everything is well-coated with the sauce and cooking evenly.
Nutrition Information
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Serving
1/6 of the recipe
Calories
438.9kcal
(22%)
Carbohydrates
46.9g
(16%)
Protein
20.2g
(40%)
Fat
20g
(31%)
Saturated Fat
5.5g
(28%)
Polyunsaturated Fat
1.9g
(11%)
Monounsaturated Fat
1.8g
(9%)
Cholesterol
69.4mg
(23%)
Sodium
1523.5mg
(63%)
Fiber
0.9g
(4%)
Sugar
11.1g
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 4389 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 438.9kcal | 22% |
| Carbohydrates | 46.9g | 16% |
| Protein | 20.2g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 5.5g | 28% |
| Polyunsaturated Fat | 1.9g | 11% |
| Monounsaturated Fat | 1.8g | 9% |
| Cholesterol | 69.4mg | 23% |
| Sodium | 1523.5mg | 63% |
| Fiber | 0.9g | 4% |
| Sugar | 11.1g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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