Slow Cooker Sunday
Slow Cooker Sunday
Sweet and Sour Meatballs
Ingredients
- 2 large Hansen’s eggs, lightly beaten
- 1/4 cup breadcrumbs, made from
toasted Braum’s bread - 2 garlic cloves, minced
- 2 teaspoons Daddy Hinkle’s seasoning
- 2 pounds Peach Crest Farms ground beef
- 1 (15-ounce) can tomato sauce
- 1 cup chicken broth
- 1 jar Suan’s scotch bonnett tomato jam
- 1/2 cup Garden Club grape jelly
- 1/2 cup packaged brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup fresh pineapple, cubed
- 1 green pepper, chopped
- 1 red pepper, chopped
Directions
Preheat oven to 375 degrees. In a large bowl, combine eggs, breadcrumbs, garlic and Daddy Hinkle’s. Add ground beef, mixing until ingredients are combined. Shape into 1- to 2-inch balls. Place on a cooking rack in a baking pan. (This keeps the meatballs from getting soggy and helps them brown.) Bake for 20 minutes or until lightly browned. In a large bowl, combine tomato sauce, chicken broth, tomato jam, grape jelly, brown sugar and vinegar. Transfer the meatballs to a slow cooker. Pour sauce on top. Cook on low 3 hours or until meatballs are cooked through and flavors have combined. Add the pineapple, peppers and onion and cook for an additional hour.
Category:
Slow Cooker Sunday
Related Recipes
Sign up for our Oklahoma Living Newsletter
