3/4 cups white vinegar
1/2 cup ketchup
3 tablespoons cornstarch
3 tablespoons low sodium soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
25 frozen meatballs*
2 cups canned pineapple chunks and juice
1 medium red bell pepper, cut into 1/2" chunks
1 medium green bell pepper, cut into 1/2" chunks
* Beef, Pork, Chicken or Turkey
- Whisk together sugar, vinegar, ketchup, corn starch, soy sauce, garlic and ginger in a medium bowl.
- Place meatballs, peppers and pineapple with juice in a 4 quart slow cooker (anywhere from 3-6 is fine). Top with sauce mixture and stir.
- Cover and cook on low for 4-5 hours, or high for 2-3 hours, until meatballs are heated through and sauce is thickened and bubbly. Serve immediately over rice, noodles, or as an appetizer.