These meatballs are a perfect blend of savory, sweet, and tangy. I doubled the recipe for this party.
2 lbs lean ground beef
½ cup panko breadcrumbs
2 large eggs
½ cup onion, minced
1 tsp ground ginger, minced
2 garlic cloves, minced
salt and pepper
~ 2 TBSP extra virgin olive oil
1 can (20.5 ounces) pineapple chunks, reserve juice
¾ cup light brown sugar
3 TBSP low sodium soy sauce
3 TBSP vinegar
½ TBSP water
2 TBSP cornstarch
In a large bowl combine beef, breadcrumbs, eggs, onion, ginger and garlic. Sprinkle with a bit of salt and pepper.
Form into 24-40 meatballs (my count came to 35).
Heat a large skillet with about 2 TBSP olive oil. Add the meatballs and brown on all sides, about 2-3 minutes on each side.
Meanwhile, to a medium saucepan add in the reserved pineapple juice, brown sugar, soy sauce and vinegar to a medium saucepan. Bring to a boil.
In a small bowl whisk together water and cornstarch.
Slow whisk in the cornstarch mixture to sauce. Whisk constantly until thickened. Season with salt to taste. Grease the slow cooker with nonstick cooking spray. Place meatballs in the slow cooker and pour the sauce over the meatballs. Add in the pineapple chunks.
Cook on low for 2 hours. Serve warm.
Categories: Appetizers Tags:
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