Recipe by Kaarin
This is a crockpot recipe. It has lots of sweet and sour sauce...Yum!!! It looks pretty with meatballs and pineapple chunks. I like to serve it with a crunchy vegetable saute. I almost always use venison in this recipe because the meat is so lean. This is one of dh's favorite foods!
Top Review by Seedbeads
This was so tasty! I put this on just after lunch today, and it was ready by 6 PM. I used ground chicken for the meatballs and it worked great. I had to keep switching between High and Low heat, and I did stir it every hour or so just to get the sauce mixed in. I have to agree - there is a bit too much cornstarch. When mine was done, the sauce was lovely and thick but the mouth feel of the starch was still there. I didn't add extra liquid, but I did use OJ in place of the pineapple juice. My kids happily ate it on rice too.
- 1 lb ground beef or 1 lb venison
- 1 egg
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon cornstarch
- 1 tablespoon dried onion flakes
- 1 tablespoon canola oil
- 6 tablespoons white vinegar
- 1 cup sugar
- 2 tablespoons soy sauce
- 6 tablespoons cornstarch
- 1 (15 ounce) can pineapple chunks, undrained
- 1⁄2 cup pineapple juice
Directions See How It's Made
- Combine meat, egg, salt, pepper, 1 tablespoons cornstarch, and onion (I use a kitchenaid mixer).
- Shape into 1 1/2 inch balls.
- Brown in oil in a heavy skillet.
- Transfer to a crock pot.
- Mix sauce ingredients: vinegar, sugar, soy sauce and corn starch in a small bowl.
- Pour over meatballs.
- Cook on low 6-8 hours or high 2-4, depending how thick you want the sauce, stirring several times.
- During the last 30 minutes of cooking, add the undrained pineapple and pineapple juice.
- Serve over rice.