Servings
Font
Back
Slow Cooker Chinese Meatballs
0 from 0 votes

Slow Cooker Chinese Meatballs

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!

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 6 servings
Calories: 4389 kcal
Course: Dinner
Cuisine: Chinese

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
  • brown rice
  • cauliflower rice
  • white rice
  • sesame seeds sliced green; toasted sesame
  • green onion sliced green; toasted sesame

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. Stir in bell peppers and onion. Cook on LOW for 1 more hour, or until vegetables are tender and meatballs are heated through.
  4. 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

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: 6 servings

Amount Per Serving

Calories 4389

% 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.