Warm corn tortillas stuffed with fiery chipotle shrimp and topped with lime, onion, and cilantro.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
Ingredients
- 1 (15 ounce) can pineapple chunks, drained with juice reserved
- 1 tablespoon soy sauce
- ⅓ cup apple cider vinegar
- ½ cup dark brown sugar
- 1 tablespoon cornstarch
- 1 pound lean ground beef
- 1 egg
- 1 teaspoon Worcestershire sauce
- ¼ cup milk
- ½ cup Italian dry bread crumbs
- 2 tablespoons dried minced onion
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 green bell pepper, chopped
Instructions
- Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar, and brown sugar together in the slow cooker. Whisk the cornstarch into the mixture until dissolved.
- Mix the ground beef, egg, Worcestershire sauce, milk, bread crumbs, onion, salt, and pepper together in a bowl; form into 1-inch balls.
- Heat a large skillet over medium heat; cook the meatballs in the hot skillet until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green bell pepper.
- Cover and cook until the meatballs are no longer pink in the center, about 1 hour.
Nutrition Facts
| Calories | 479 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 6 g |
| Sodium | 729 mg |
| Sugars | 45 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Sooo good!
This recipe has been around in one form or another (using rice vinegar, vinegar, or as this recipe suggests) and can be found online under the name Hawaiian Meatballs. Other recipes include Worcestershire sauce. I used Panko instead of Italian flavored breadcrumbs (to eliminate Italian flavor). Also suggest 1 tsp garlic powder in the meatballs and a TBSP fresh ginger in sauce.
I have seen this recipe on multiple sites with tiny variations from multiple people, but mostly the same. Very Tasty either way
This is a delicious recipe ! I did tweak it some. I used store bought Italian style meatballs …i also trippled the recipe because i like a lot of sauce. I added a cup of bbq sauce and a cup of ketchup. I also added 2 tablespoons of worchetshire sauce and about a tablespoons of red pepper flakes….i left the brown sugar at about a1/2 cup tho. I Iet them simmer on low for 2 hours & the last 2 hours i put it on high and added the pineapple andva red pepper. So good
These meatballs were AWESOME! I used pre-packaged, frozen, all natural chicken/turkey meatballs with this sauce – but next time I plan to make them homemade. The sauce is KILLER…we had 60 meatballs so I doubled the sauce recipe. I did sautee the green peppers before putting in crockpot to soften and brown them a bit. My husband likes a bit of kick, so I added some more soy sauce and some worchestershire to make it more tangy and not so sweet. It was a HUGE hit and everyone loved them!!! A VERY NICE change from the chili sauce/grape jelly sweet and sour recipe everyone makes. These were much better! DELICIOUS over rice, with extra “juice” drizzled on top!!!
So here’s the thing… I didn’t have an egg, green pepper, or a can of pineapples. So I hand squeezed about 4 tangerines which equaled to about a cup. I added the soy sauce, cider vinegar, and everything like normal. I added about 1/2 a tsp of minced garlic to give it a spice kick. With the meatballs I simply omitted the egg and reduced the amount of milk I used. Meatballs still turned out great. I rolled them once in the bread crumbs before baking in the oven. Very tasty, Id used this sauce with chicken as well as these meatballs.
This was pretty good! I used store-bought, pre-made frozen meatballs. I put the frozen meatballls in the crockpot with the sauce and cooked on low for about 3 hours and on high for about 1 hour. Next time I will add some onion, green peppers, and carrots the last hour of cooking.
I also doubled the recipe, and used ground pork because I had pinapple pork meatballs one time at a superbowl party that were amazing! HOWEVER, this particular recipe was lacking something, just not sure what. my boyfriend loved it however, so maybe it was just me comparing it to the others i had before.
My mom loves anything w/ pineapple so I decided and my dad loves anything w/ beef, so I decided to try this recipe 🙂 It turned out great. I had some time on my hands while my daughter napped so I made the meatballs and put them in the slow cooker on low w/ only the liquid ingredients (pineapple juice, cider vinegar, soy sauce) and the cornstarch for 3 hours. I chopped the green pepper and about 1/4 C red onion and put them in the fridge w/ the pineapple chunks. After the 3 hrs I turned the cooker up to high for 1 hr. It helped reduce the sauce so it was thicker and gooier. I turned it back to low and added the green pepper, onion and pineapple for 1 last hour. They were delicious! The sauce was a good consistency, the veggies were still slightly crisp, the pineapple was a little tender and the meatballs had time to absorb the flavors 🙂
CROCKPOT advice: After combining all the ingredients, put them into a crockpot and cook for four to six hours. This allows the sauce to permeate the meatballs and increases the deliciousness at least tenfold. Short cut: used a 2 lb. pkg. of frozen meatballs and cooked them in the microwave for ten minutes per pkg. directions. Made a double batch of the sauce adding 1 cup of ketchup. Used pineapple tidbits, not chunks and cut the pepper finely.
While I was making this, my 8yr old son complained that my food “stunk” (apple cider vinegar). But when it came time to eat, he had 3 helpings. Yes, everyone else loved it too. It is sweet, but its still tasty!
I have made this twice now and both times were fantastic. The second time was tonight and I doubled the recipe so we would have leftovers for lunch tomorrow. I was running late and decided to make this in a pot the second time and it turned out just as delicious as the first time in the crock pot. I did not change a thing…as I think the flavors are perfect the way they are. The meatballs were moist but not too moist. My husband says this is his favorite now. The second time I served it over white rice and it was fantastic. Definitely recommend!!! Thank you for a great recipe. 🙂
This was a simple and easy recipe, it took me less than 15 minutes to make it. I left the Apple cider part and used white sugar instead and it was amazing. My husband couldn’t stop eating. I served it over white rice and that’s all it need.
This is good. Making meatballs was fun. 1st time. Although you can’t brown all the meatballs outsides without cooking them through. And after 15 minutes I put them in slow cooker and they cooked thoroughly. The green bell pepper is necessary and tastes like it belongs there. Good on rice.
Like other reviewers, I loved the meatball recipe. It had a bit too much pineapple for me and not enough meatballs. I would probably double the meatball recipe next time. My family really liked this and will make it again.
This is probably the best recipe I’ve tried for sweet and sour meatballs! I had all the ingredients, and the sauce was perfect, not too sweet or too sour!
meatballs came out too mushy. needs less breadcrumbs.
I agree w/ other commenters sentiments that this dish is just too sweet. I used half a can of tomato paste and some water added to the sauce to try to salvage the dish. They turned out to be sweet and sour meatballs. I won’t be making this dish again
I used my crock pot for 4 hours – perfect except a bit too sweet.
These just were not for me I guess…The sauce was to thin and it just didnt taste right and the meatballs were bland.
These were terrific as appitizers. However I doubled the recipe and pureed the pineapple and added extra canned pineapple juice, and used very little worchester sauce. I made the pineapple “sauce” into a light glaze (with cornstarch). Thanks for the recipe…I will make again.