Slow Cooker Sweet & Sour Beef Meatballs

by angelaskitchen on September 1, 2012

AK canning jar

Slow Cooker Sweet & Sour Beef Meatballs
Recipe type: gluten free, dairy free, gfcf, main, beef, slow cooker
Serves: 8
  • 1½ pounds ground beef
  • 2 large eggs
  • 2 cups minced onion
  • 2 cups gluten & dairy free breadcrumbs
  • ¾ cup rice vinegar
  • ¾ cup gluten free ketchup (I like fruit juice sweetened)
  • ½ cup brown sugar
  • 1½ cups canned pineapple chunks in juice
  • 4 tablespoon gluten free soy sauce
  • 1½ cups bell pepper, red, seeded and chopped
  • 1½ cups bell pepper, green, seeded and chopped
  • salt, to taste
  • ground black pepper, to taste
  • 4 tablespoons corn starch
  • 4 cups gluten free beef broth
  1. Mix together ground beef, egg, onion and breadcrumbs. Form mixture into meatballs about 1 to 1.5 inches in size. Put meatballs on a baking sheet lined with parchment and freeze until solid. When solid put meatballs into a gallon sized freezer bag. Mix together rice vinegar, ketchup, brown sugar, pineapple and juice, and gf soy sauce. Put mixture into a second gallon sized freezer bag. Put the bell peppers, corn starch and broth into a quart sized freezer bag. Remove as much air as possible from each bag, seal, bundle one of each type of bag together, label and freeze.
  2. To serve: In a slow cooker place meat balls into the bottom of the slow cooker (still frozen). Place THAWED pineapple packet contents onto of meatballs, put on the lid. Cook on high for 4 hours. Put the contents of the pepper packet into the slow cooker and cook for another hour on high. Serve over rice or quinoa.


{ 0 comments… add one now }

Leave a Comment

Rate this recipe:  

{ 1 trackback }

Previous post:

Next post:

  • Creative Commons License
    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
    Based on a work at
    Permissions beyond the scope of this license may be available at