3poundsfrozen meatballsor equivalent amount of homemade meatballs
½a sweet yellow oniondiced, ¼ cup reserved
1smallred bell pepperchopped, ¼ cup reserved
1can pineapple chunksNOT drained (20 ounces)
1tablespoonsoy sauce
1cupbarbecue sauce
½cuplight brown sugar
1tablespooncornstarch(2 tablespoons for instant pot version)
optional garnishes:minced green onion
Instructions
OVEN DIRECTIONS:
Place meatballs in an 8x8 baking dish. Next add onion, bell pepper, and 1 cup of the pineapple chunks on top of the meatballs. (Remember to reserve some onion and bell pepper).
In a mixing bowl, whisk together the soy sauce barbecue sauce, brown sugar and ½ cup of the pineapple juice from the can (reserve remaining juice). Pour the sauce evenly over the meatballs and veggies.
Cover dish with an oven safe lid, or tightly with foil, and bake at 350℉ until meatballs are heated through.
When meatballs are finished baking, whisk cornstarch into reserved pineapple juice and then stir the cornstarch slurry into the hot dish. Mix to thicken sauce.
Top with reserved pineapple chunks, onion, pepper, and diced green onion.
SLOW COOKER DIRECTIONS:
Place meatballs in the ceramic crock insert (do not need to be a single layer). Next add onion, bell pepper, and 1 cup of the pineapple chunks on top of the meatballs. (Remember to reserve some onion and bell pepper).
In a mixing bowl, whisk together the soy sauce barbecue sauce, brown sugar and ½ cup of the pineapple juice from the can (reserve remaining juice). Pour the sauce evenly over the meatballs and veggies.
Place the lid on the slow cooker and cook on low for 3 - 4 hours or high for 2 - 3 hours.
When meatballs are finished cooking, whisk cornstarch into reserved pineapple juice and then stir the cornstarch slurry into the crockpot. Mix to thicken sauce.
Top with reserved pineapple chunks, onion, pepper, and diced green onion.
INSTANT POT DIRECTIONS:
Place meatballs in the inner instant pot insert (do not need to be a single layer). Pour ½ cup of water into the pot.
NOTE: If your pot is finicky with burn notices or you are using a pot larger than 6 quarts, add 1 cup of water total.
Next add onion, bell pepper, and 1 cup of the pineapple chunks on top of the meatballs. (Remember to reserve some onion and bell pepper).
In a mixing bowl, whisk together the soy sauce barbecue sauce, brown sugar and ½ cup of the pineapple juice from the can (reserve remaining juice). Pour the sauce evenly over the meatballs and veggies.
Cover and set to sealing. Cook on manual (high pressure) for 5 minutes. Hit 'cancel' and allow at least a 5 minute natural pressure release. Release remaining pressure with the valve carefully, pausing if it begins to sputter.
In a small bowl, whisk cornstarch (2 tablespoons) into reserved pineapple juice and then stir the cornstarch slurry into the hot instant pot. Mix to thicken sauce. (If pot has lost too much heat, turn on sauté mode to thicken).
Top with reserved pineapple chunks, onion, pepper, and diced green onion.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Instant pot tips:
Cook time - Most electric pressure cookers take about 10 - 15 minutes to come to pressure. The inputted cook time will begin after the pot is pressurized.
Natural pressure release - Hit cancel and walk away from the pot. It will slowly naturally depressurize. Depending on the contents this can take anywhere between 10 - 20 minutes for a full natural release.
Quick release - Turn the dial at the top of your pot to allow the pressure to release quickly. Always use a long handled utensil for this to avoid steam burns. Do not quick release under cabinets or you may cause steam/water damage. If there is sputtering, quickly turn dial back to 'sealing' and allow it to naturally depressurize a few minutes before trying again.