Slow Cooker Recipes
Slow Cooker Sweet and Sour Turkey Meatballs with Pineapple
These tender turkey meatballs are simmered in a vibrant glaze of pineapple, soy sauce, and tangy vinegar for a perfect balance of flavors. This effortless slow cooker meal transforms simple ingredients into a bright, savory feast that the whole family will love.
- Prep
- 15 min
- Cook
- 240 min
- Serves
- 4
- Level
- Easy
- Per serving
- 420 kcal
Method
Place the frozen turkey meatballs, diced onion, and chopped bell peppers into the slow cooker.
Drain the juice from the pineapple chunks into a measuring cup. You should have about 1/2 to 3/4 cup of juice. Reserve the pineapple chunks.
In a separate bowl, whisk together the reserved pineapple juice, brown sugar, apple cider vinegar, soy sauce, and ketchup until smooth.
Pour the liquid mixture over the meatballs and vegetables, then stir in the pineapple chunks.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
In a small ramekin, mix the cornstarch with one tablespoon of cold water to create a slurry. Stir this into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
Serve warm over a bed of white rice or alongside steamed broccoli.
Notes
Use pre-cooked frozen meatballs to minimize prep time for busy weeknights.
If you prefer your peppers with a bit of a bite, add them halfway through the cooking time.
Add a teaspoon of grated ginger to the sauce for an extra layer of zingy flavor.
For a spicy version, add a teaspoon of sriracha or red pepper flakes to the sauce mixture.
