Slow Cooker Pineapple Barbecue Meatballs"

 

 A great appetizer for the holidays, or as a snack for movie night with friends or family!

 

Ingredients:

Meatballs:

2 lbs lean ground beef

2 large eggs

1⁄2 cup fine dry breadcrumb

1 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1 1⁄2 teaspoons Worcestershire sauce

1⁄4 teaspoon garlic powder

Sauce:

1 cup packed brown sugar

3 tablespoons cornstarch

1 3⁄4 cups reserved pineapple juice, plus water if necessary to measure

1⁄4 cup white vinegar

1 1⁄2 tablespoons soy sauce

1 1⁄2 teaspoons Worcestershire sauce

1 (14 ounce) can pineapple tidbits, juice drained and reserved

 

Preheat the oven to 350°F.

To begin, create the meatballs: in a mixing bowl, combine all meatball components (there are 7, from beef to garlic powder) and mix well; form into 1-inch balls. Brown them in a nonstick frying pan (in three batches) until browned all over; drain on paper towels before placing in a large ungreased casserole dish. In a large saucepan, combine brown sugar and cornstarch, then whisk in the 1-3/4 cup pineapple juice/water mixture until smooth. Stir in the vinegar, soy sauce, and Worcestershire sauce.

Simmer for 8 minutes, uncovered, over medium-low heat, or until thickened.

Pour sauce over meatballs and top with pineapple tidbits; gently mix to blend until meatballs are covered with sauce. Bake in preheated oven for 30 minutes.