Mix sweet & sour sauce and bell peppers together in slow cooker.
Pour thawed meatballs in slow cooker.
Stir to coat meatballs with sauce and simmer on low heat for about 3 hours, stirring occasionally.
Mix the first 5 ingredients, 1/3 cup of water and 1/2 cup pineapple chunks, cut up.
Shape into small balls.
Bring sauce to boil; add meatballs and remaining pineapple chunks.
Simmer, covered, 25 minutes or until done.
Serve hot in chafing dish. Makes 40 to 50 balls.
Coat pork cubes with flour, salt and pepper; mix.
Stir-fry with peanut oil for 4 to 5 minutes until brown.
Add carrots; stir-fry 1 to 2 minutes.
Cover for 1 minute.
Add green pepper; stir-fry 1 minute.
Cover for 1 minute.
Add pineapple chunks and sweet-sour sauce.
Cover and simmer on low until sauce is heated. Serve over white rice.
Cut bread in cubes.
Soak in a little cold water until soft. Squeeze out water.
Combine with remaining ingredients except Sweet-Sour Sauce.
Shape in balls the size of walnuts.
Place in jelly roll pan (or brown in skillet containing a little hot fat.) Bake in a very hot oven (450\u00b0) for 15 to 18 minutes.
Place balls in Sweet-Sour Sauce and simmer 10 minutes.
If balls are made ahead, add sauce to them and heat in the oven.
Makes about 36 meat balls, 8 to 9 servings.
Mix together turkey, water chestnuts, garlic and soy sauce in medium bowl.
Shape into 4 one-half inch thick patties.
Heat oil in skillet over medium heat.
Add patties and cook 10 to 12 minutes or until no longer pink, turning once.
Serve with Sweet Sour Pineapple Sauce.
In 1 3/4-quart casserole, combine sweet-sour sauce, 1/4 cup catsup, green pepper and peaches.
Set mixture aside.
In medium mixing bowl, combine egg, bread crumbs, 1 tablespoon catsup, soy sauce, ginger, garlic powder and pepper.
Add turkey and mix well. Shape into 4 loaves.
Arrange loaves in casserole.
Cook 8 to 10 minutes on High power, covered, until done.
Turn casserole 1/2 turn once.
Place the frozen meatballs, peppers, onions & sweet and sour sauce into a gallon-sized freezer bag. Zip close & place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 4 hours, during the last hour add in the pineapple.
Serve over rice.
Saute onion in olive oil until lightly browned. Remove from heat and add chopped peppers. Set aside.
Drain pineapple, reserving juice.
Combine pineapple juice, sugars, vinegar, and salt in a large saucepan.
Dissolve cornstarch in the water and stir into pan.
Heat over med-high heat, stirring constantly until mixture is clear.
Add meatballs, peppers, onion, and pineapple chunks. Simmer for 30 minutes.
Serve with rice.
Place the liner in a slow cooker bowl, fitting it snugly against the bottom and sides of the bowl; pull top of liner over the bowl rim.
Place all ingredients in the slow cooker; stir gently then cover with the lid. Cook on low setting for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.
Carefully remove the lid to allow steam to escape. Serve directly from the slow cooker.
Tinme is aprox may take 4-5 hours.
** This recipe uses the new slow cooker plastic liners, you will need one.
Mix together ground chuck, oats, onion, salt and pepper.
After well mixed, roll into balls.
To cook meatballs, use crock-pot. Spray with Pam, then pour 1/2 bottle of sweet and sour sauce into crock-pot, place meatballs in sauce, pouring the remaining sauce over meatballs.
Cook in crock-pot on medium 4 to 6 hours until done, then turn on low until ready to eat.
Stir occasionally while cooking.
inutes depending on size of meatballs).
To make sauce, mix
Mix all the ingredients of meatballs with plastic gloves and make meatballs,.
Fry the meatballs with olive oil.
Put all sauce ingredients and boil it in a pot.
When it's boiled you can put the prepared meatballs in the sauce and boil down until when it become a little sticky.
You can put them on the dish and enjoy with rice.
at from meat balls.
Sweet& Sour Sauce.
Mix brown sugar
In a small bowl, combine the sugar, cornstarch, vinegar and soy sauce.
Place the thawed meatballs in the slow cooker and pour the prepared sauce over, stirring to coat.
Add the green pepper and onions, cover and cook for 4 to 5 hours.
The last 30 minutes of cooking, stir in the pineapple.
Stir and serve over the hot cooked rice.
In a large saute pan, add about 2 tablespoons of oil and brown the meatballs for about 5 minutes.
Meanwhile stir together the rest of the ingridients.
After meatballs are browned, pour the sauce over the meatballs and let boil over medium-high heat are 5-8 minutes while stirring it occasionally.
Serve over rice or buttered egg noodles.
Put jelly and barbecue sauce in crock-pot. Add frozen meatballs. Cook on low until meatballs are warm, then serve.
Combine all meatball ingrediants Form Balls Combine sauce ingrediants& boil for a few minutes Add meatballs& reduce heat Cook 1- 11/2 hours.
Yields approximately.
25 meatballs.
Prepare basic meatballs and cook.
Mix cornstarch and sugar in large skillet.
Stir in pineapple with syrup, soy sauce and vinegar.
Stirring constantly, cook until mixture thickens and boils.
Add cooked meatballs; cover and simmer 10 minutes, stirring occasionally.
Stir in green pepper; cover and simmer until green pepper is crisp-tender, about 5 minutes.
Serve over rice.
Mix meatball ingredients down to hamburger.
Make into 24 1\" meatballs.
Brown in medium skillet.
Heat Sauce ingredients in medium saucepan.Cook and stir over low heat until thickened and bubbly.
Stir in cooked meatballs, pineapple tidbits, water chestnuts, and green pepper.
Heat to boiling.
Serve with cooked rice.
Place meatballs, peppers and mango in Actifry pan.
Whisk water, ketchup, mustard, maple syrup, vinegar, onion, garlic and cornstarch. Add to Actifry pan.
Cook for 20 minutes or until meatballs are cooked through and sauce is thickened (add more water if sauce becomes too thick). Garnish with coriander if desired.