Pineapple Stuffed Hawaiian Meatballs

What you need:

For the meatballs:

• 2 large eggs
• 2 lb. ground beef
• 1 cup saltine cracker crumbs
• 1/3 cup minced dry onions
• 1/4 cup milk
• 2 Tbsp. low sodium soy sauce
• 1 Tbsp. brown sugar
• 1 tsp. salt
• 1 tsp. garlic powder
• 1/2 tsp. ginger powder
• 1/4 tsp. pepper
• 1 can (20 oz.) pineapple chunks, drained - reserve the juice

For the sauce:

• 1 cup reserved pineapple juice, plus some water if needed to make 1 full cup
• 1/2 cup water
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup low sodium soy sauce
• 2 Tbsp. hoison sauce
• 2 to 3 Tbsp. Asian sweet red chili sauce
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. lemon juice
• 3 Tbsp. cornstarch
• 1 tsp. garlic powder
• 1/2 tsp. ground ginger
• 1/2 tsp. onion powder
• 1/2 tsp. salt
• 1/2 tsp. black pepper

For adding in:

• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (20 oz) pineapple chunks, drained

For serving:

• Cooked brown or white rice

Directions:

1. For the meatballs: add eggs to a large bowl and gently whisk. Then add remaining meatball ingredients except pineapple and mix until combined.
2. Shape meat into a large 12x8 inch rectangle. Make 10 by 5 rows of pineapples on top of the rectangle.
3. Slice meat in between pineapple and roll to form meatballs with pineapple in the center.
4. Place meatballs on a foil-lined baking sheet and bake for 8 minutes in a preheated 425 degree oven.
5. Place meatballs into the slow cooker with red bell, green bell, and pineapple.
6. For the sauce: Combine all ingredients in a medium saucepan. Whisk until smooth while bringing to a boil.
7. Then reduce heat to low and simmer until thickened, stirring constantly.
8. Pour sauce over the meatballs.
9. Cover and cook on LOW for 2 hours or until cooked through. Stir gently after 1 hour.
10. Serve over rice.

Recipe from Carlsbad Cravings

Posted on Fantastical Sharing of Recipes