Sweet 'N Sour Meatballs

So I'm pretty horrible with time management, especially if I start something and I'm in the zone...like on my computer or reading. This can get in the way of meals that I plan that are slow cooker meals. Nothing sucks more than seeing the clock hit 3:00 and the meal should have been in there at like 11:00. Luckily a lot of slow cooker recipes can be adapted to make in a bind of time!

I also made my own meatballs because I've suddenly gotten really good at doing that. I used a combination of turkey and Italian sausage - because they are my favorite meats to use for meatballs.

Next time I make it, I'm doubling the veggies and sauce though. Couldn't get enough of it!

(Print)
What you need:

• 1 lb. Italian sausage
• 1 lb. ground turkey
• 1/2 cup Italian bread crumbs
• 1/4 cup Parmesan cheese
• Salt and pepper
• 1 egg
• 15 oz. pineapple tidbits, drained
• 1 large green bell, diced
• 1 medium onion, cut in chunks
• 1/2 cup ketchup
• 1/2 cup cider vinegar
• 2 Tbsp. cornstarch
• 2 Tbsp. soy sauce
• 1/2 cup brown sugar
• Cooked rice, for serving

Directions:

Combine sausage, turkey, bread crumbs, cheese, salt and pepper, and egg together in a bowl. 

Form into golf ball sized meatballs.
Bake on a foil-lined baking sheet at 375* for 15 to 20 minutes. Let cool for 10 minutes.

In a deep skillet, add a Tbsp. or so of olive oil. Add pineapple tidbits, green bell, and onion. Cook until veggies have softened.

Mix together ketchup, vinegar, cornstarch, soy sauce, and brown sugar in a bowl. 

Add meatballs into the skillet with the pineapple and veggies. Pour sauce over top. *Added note: I typically will let my sauce simmer a little to cook off some of the vinegar taste. Just a personal preference.

Serve over rice.

Recipe adapted from Learning the Ropes

{Click here to see what blog hops I participate in}