Ingredients
- Meatballs:
- 1 pound lean ground beef
- ¾ cup crushed soda crackers
- ¼ cup finely chopped onion (Optional)
- 2 large eggs
- 2 tablespoons milk
- 1 clove garlic, crushed (Optional)
- 1 ¼ teaspoons salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground ginger, or more to taste
- Sauce:
- 1 ½ tablespoons cornstarch, or as needed
- 1 ½ tablespoons water, or as needed
- 1 (14 ounce) can crushed pineapple, with juice
- 1 cup brown sugar
- ½ cup vinegar
- 3 tablespoons soy sauce
Reasons You'll Love It
Kitchen Tricks
- Use fresh pineapple or high-quality canned pineapple for the best sweetness.
- Avoid opening the slow cooker too often, as it can extend cooking time and dry out the meatballs.
Step 1
Gently heat your oven to 350°F (175°C) 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 baking sheet. Pop them in the oven and bake for around 15 minutes, just until they’re nicely browned.
Step 2
While the meatballs are baking, combine the pineapple chunks with their juice, brown sugar, vinegar, and soy sauce in a saucepan over medium-high heat. Let it come to a boil, stirring now and then. In a small cup, mix cornstarch with water, then slowly whisk this into the boiling sauce until it thickens up a bit.
Step 3
Once the meatballs are ready, transfer them to your slow cooker and pour the pineapple sauce over the top. Cover and cook on low for 4 to 5 hours, until the meatballs are cooked through and have soaked up all that sweet and tangy sauce. Enjoy!
