About this recipe:These meatballs are great! I came up with them on a whim one night while searching through my pantry trying to answer the age old question, 'What's for dinner?' My family LOVE these! For dinner, I like to serve them with a side of steamed rice to go along with the meatballs. I hope you enjoy!
1 (425g) tin pineapple pieces, drained with juice reserved
1 tablespoon soy sauce
5 tablespoons cider vinegar
7 tablespoons dark brown sugar
1 tablespoon cornflour
450g beef mince
1 teaspoon Worcestershire sauce
4 tablespoons milk
50g dried breadcrumbs
2 tablespoons minced onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 green pepper, chopped
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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 cornflour into the mixture until dissolved.
Mix the mince, egg, Worcestershire sauce, milk, breadcrumbs, onion, salt and pepper together in a bowl; form into 2.5cm balls.
Heat a large frying pan over medium heat; cook the meatballs in the hot pan until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green pepper.
Cover and cook until the meatballs are no longer pink in the centre, about 1 hour.