Ingredients:

  • 2 lbs frozen homestyle meatballs
  • 20 oz canned pineapple chunks in 100% juice
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 0.5 large red onion
  • 1 cup grape jelly
  • 0.75 cup chili sauce
  • 0.25 cup light brown sugar
  • 3 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp fresh ginger
  • 2 cloves garlic

Instructions:

  1. Combine 1 cup grape jelly and 0.75 cup chili sauce in a bowl. Note: Whisking first prevents jelly clumps in the final dish.
  2. Stir in 0.25 cup brown sugar, 3 tbsp rice vinegar, 1 tbsp soy sauce, and the juice from the pineapple can.
  3. Add 1 tsp grated ginger and 2 cloves minced garlic to the sauce.
  4. Place 2 lbs frozen meatballs into the bottom of the crock.
  5. Spread the chopped green and red peppers, plus the red onion petals, over the meatballs.
  6. Scatter the 20 oz of pineapple chunks evenly across the top.
  7. Drizzle the whisked sauce over everything until every meatball is glistening.
  8. Cover and cook on Low for 4 hours. Note: High for 2 hours also works if you're in a rush.
  9. Gently fold the ingredients 30 minutes before serving until the sauce is glossy and thick.
  10. Look for the sauce to be bubbling and the peppers to be tender crisp.