Wednesday, September 18, 2013

Crock-pot HawaiianMeatballs

This is a kid-friendly recipe that my kids ask for seconds and taste great as leftovers.
 I have also found this is a budget-friendly crowd-pleaser that I can make quickly for potluck or carry-in dinners.  Easily to double the recipe for large crowds. Serve with rice of your choice, or by itself.
GLUTEN FREE CROCK POT HAWAIIAN MEATBALLS 

Prep Time- 5 minutes
Cook time- Crock-pot low for 3-4 hours
Serves-5-7 people

Ingredients:
  • 28 oz. package of precooked, frozen meatballs 
  • 20 oz can of unsweetened pineapple tidbits -or chunks, depending in large you like your pineapple (put juice aside)
  • 1  large green pepper, diced
  • 3/4 to 1 cup of  brown sugar
  • 3 TBSP. cornstarch
  • 3 TBSP GF Soy sauce
  • 1/2 cup of white vinegar
  • 1 Can of sliced water chestnuts, drained (optional)
  • Cup shredded carrots (optional) 
Directions:
  1. Put meatballs in crock pot and top with green pepper and drained pineapple tidbits. 
  2.  In a separate bowl mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. 
  3.  Pour sauce over meatballs, pineapple and green peppers.  Cook on low for 3-4 hours or until heated through.  
  4. Serve over rice.

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