Gluten Free Dairy Free Slow Cooker Sweet and Sour Meatballs
My kids LOVE meatballs. It really doesn’t matter how they are prepared – when they ask, “What’s for dinner, Mom?” and I say “meatballs”, it’s like a celebration. The baby even knows “meatballs”, all I have to do is tell her that’s what it is and she eats it up.
Preparing meatballs for the freezer is fairly easy, and they freeze well, so it’s always a favorite freezer-dish of mine. And, if the dish can cook in the crock pot – even better! And, for those who have dietary restrictions, these meatballs are gluten free and dairy free. These have a great sweet and sour flavor, and the pineapple that cooks in the crock pot – Mmmmmm! I served these over rice, and just as I suspected – everyone loved it!!
Slow Cooker Sweet and Sour Meatballs
Heather @ Onceamonthmom.com; Adapted from Accustomed Chaos
- 1 pound ground beef
- 1 egg
- 1 medium onion, chopped
- 1 cup gluten free breadcrumbs
- salt, to taste
- pepper, to taste
- 0.5 cup rice vinegar
- 0.5 cup gluten free ketchup
- 0.5 cup brown sugar
- 1 can (15 oz) pineapple chunks in juice (undrained)
- 2 Tablespoons gluten free soy sauce
- 1 medium red bell pepper, seeded and chopped
- 1 medium green bell pepper, seeded and chopped
- 2 Tablespoons corn starch
- 0.25 cup water
Mix together ground beef, egg, chopped onion, and breadcrumbs. Form mixture into meatballs about 1 inch in size. In another bowl, mix together rice vinegar, ketchup, brown sugar, pineapple and juice, and gf soy sauce. In a small bowl, mix corn starch and water.
Prepare meatballs as directed above. Place meatballs on a baking sheet lined with parchment paper and flash freeze. When frozen, place in gallon freezer bag. In a quart freezer bag, place pineapple mixture. In another quart bag, place bell peppers, and corn starch mixture. Remove as much air as possible from each bag, seal, label and bundle together.
To serve: THAW pineapple mixture bag only. In a slow cooker, place meatballs(still frozen) on bottom. Cover with THAWED pineapple mixture. Cover and cook on high for 4 hours. After 4 hours, put contents of pepper packet into the slow cooker and cook for another hour. Serve over rice or quinoa.
**conversion chart image provided by Erik Spiekermann
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