An excellent slow cooker meal - this is one of Kate’s husband’s all-time favorite meals. Serve these meatballs and the sweet, tangy sauce over hot rice with a side of stir-fried Asian vegetables.
Sweet and Sour Meatballs
1 pound extra-lean ground beef
2 tablespoons dehydrated onion
1⁄4 teaspoon pepper
1 teaspoon kosher salt
1 egg, beaten
1⁄4 cup bread crumbs
3⁄4 cup packed brown sugar
3 tablespoons flour
1 1⁄2 cups water or pineapple juice
1⁄4 cup white vinegar
3 tablespoons soy sauce
1. In a medium bowl, combine meatball ingredients. Shape into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5–7 minutes or until the meatballs begin to brown.
2. In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often.
Slow Cooker Instructions: After bringing the sauce mixture to a boil, transfer it to a slow cooker and add the meatballs. Cook on low for 3–4 hours.
Freezer Instructions: Follow the directions as written through adding the meatballs to the sauce. Rather than placing the meatballs in the pan with the sauce, place them in a freezer-safe container and pour the sauce over them. Freeze for up to 3 months. When ready to cook, invert the container into a slow cooker and cook on low for 4–5 hours.
Tip: Using a cookie scoop is a great way to get meatballs that are all approximately the same size.