AK canning jar

The Recipe: Slow Cooker Sweet & Sour Beef Meatballs


  • 1 1/2 pounds ground beef
  • 2 large eggs
  • 2 cups minced onion
  • 2 cups gluten & dairy free breadcrumbs
  • 3/4 cup rice vinegar
  • 3/4 cup gluten free ketchup, I like fruit juice sweetened
  • 1/2 cup brown sugar
  • 1 1/2 cups canned pineapple chunks in juice
  • 4 tablespoon gluten free soy sauce
  • 1 1/2 cups bell pepper, red, seeded and chopped
  • 1 1/2 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


  • 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.
  • 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.