Author adapted by Angela Litzinger from Devan at AccustomedChaoc.com
Ingredients
1 1/2poundsground beef
2large eggs
2cupsminced onion
2cupsgluten & dairy free breadcrumbs
3/4cuprice vinegar
3/4cupgluten free ketchupI like fruit juice sweetened
1/2cupbrown sugar
1 1/2cupscanned pineapple chunks in juice
4tablespoongluten free soy sauce
1 1/2cupsbell pepperred, seeded and chopped
1 1/2cupsbell peppergreen, seeded and chopped
saltto taste
ground black pepperto taste
4tablespoonscorn starch
4cupsgluten free beef broth
Instructions
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.