Ingredients

The following ingredients have 4 Servings
  • 2 pounds lean ground beef
  • 1/2 cup panko breadcrumbs
  • 2 large eggs
  • 1/2 cup onion (minced)
  • 1 teaspoon ginger (minced)
  • 2 garlic cloves (minced)
  • salt and pepper
  • olive oil
  • 1 jar (23.5 ounces pineapple chunks, reserve juice)
  • 3/4 cup light brown sugar
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons vinegar
  • 1/2 tablespoon water
  • 2 tablespoons cornstarch
  • sesame seeds for garnish (if desired)

Instruction

  • In a large bowl combine beef, breadcrumbs, eggs, onion, ginger and garlic. Sprinkle with a bit of salt and pepper.
  • Form into 24 meatballs.
  • Heat a large skillet with 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. (I reserved some for topping for garnish)
  • Cook on low for 2 hours.
  • Serve warm with sesame seeds if desired!