Polynesian Meatballs
servings 12
servings 12
INGREDIENTS
32 ounces meatballs (use Meatball Recipe)
20 ounces pineapple chunks in juice, undrained
1 cup brown sugar
⅔ cup white vinegar
2 Tablespoons Coconut Aminos
6 cups hot cooked long-grain brown rice (3 cups uncooked)
32 ounces meatballs (use Meatball Recipe)
20 ounces pineapple chunks in juice, undrained
1 cup brown sugar
⅔ cup white vinegar
2 Tablespoons Coconut Aminos
6 cups hot cooked long-grain brown rice (3 cups uncooked)
DIRECTIONS
To Make on Stovetop
1. Mix brown sugar, white vinegar, coconut aminos and pineapple chunks in large skillet. Bring to boil on medium heat, stirring frequently.
2. Simmer on medium-low heat 15 min.
1. Mix brown sugar, white vinegar, coconut aminos and pineapple chunks in large skillet. Bring to boil on medium heat, stirring frequently.
2. Simmer on medium-low heat 15 min.
3. Combine sauce and meatballs.
4. Serve over rice.
Frozen Meatballs Tip
Frozen Meatballs Tip
No need to thaw meatballs. Adding them to the sauce frozen at beginning of step 2 will keep them moist and full of flavor.
To Make in Slow Cooker
1.Place all ingredients inside the slow cooker and stir gently.
2.Place lid on slow cooker. Cook on low for 2-3 hours or on high for 1-3 hours. (or until meatballs are warmed through)
3. Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.
To Make in Slow Cooker
1.Place all ingredients inside the slow cooker and stir gently.
2.Place lid on slow cooker. Cook on low for 2-3 hours or on high for 1-3 hours. (or until meatballs are warmed through)
3. Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.
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