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Pro Cooking Tips
- Brown the meatballs briefly before adding them to the slow cooker for extra flavor and better texture.
- Use fresh pineapple juice if possible to enhance the natural sweetness.
- Avoid lifting the lid too often to keep the slow cooker temperature steady.
Ingredients 0/17
Why This Recipe Works
Step 1
Gently heat your oven to 350°F and lining a baking sheet with foil for easy cleanup. In a big bowl, mix together the ground beef, crushed soda crackers, chopped onion, eggs, milk, garlic, salt, pepper, and ginger until everything is well combined. Roll the mixture into meatballs about 1 to 1½ inches wide and place them on the prepared baking sheet. Pop them in the oven and bake until they’re nicely browned, which should take around 15 minutes.
Step 2
While the meatballs bake, whisk together the pineapple with its juice, brown sugar, vinegar, and soy sauce in a medium saucepan over medium-high heat. Let it come to a boil, stirring every now and then. In a small bowl, mix the cornstarch with water until smooth, then slowly stir this into the boiling sauce. Keep cooking until the sauce thickens up a bit.
Step 3
Once the meatballs are out of the oven, transfer them to your slow cooker and pour the pineapple sauce over the top. Cover and let everything cook on low for 4 to 5 hours. This slow simmer will help the meatballs soak up all those sweet and tangy flavors, and you’ll know they’re done when they’re no longer pink inside.
