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one plain bowl of white rice topped with four browned turkey meatballs in glossy reddish sweet-and-sour sauce with yellow pineapple chunks and cooked green bell pepper pieces, with no red peppers, sesame seeds, scallion garnish or toothpicks
Rachel Kim

Crockpot Sweet and Sour Meatballs

Add the pineapple and green pepper late so they stay recognizable beside the turkey meatballs instead of disappearing into a long-cooked sweet sauce. Serve this over freshly cooked rice, with enough tang from the vinegar to keep the bowl from tasting like a plate of glazed fruit.
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Prep Time 25 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 93% lean ground turkey
  • 1/2 cup plain breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 1/2 cup finely grated carrot
  • 3/4 tsp fine salt for meatballs
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup ketchup
  • 3 tbsp rice vinegar
  • 2 tbsp packed brown sugar
  • 1 tbsp reduced-sodium soy sauce
  • 1 cup pineapple chunks drained
  • 1 green bell pepper cut into 3/4-inch pieces
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 1 1/2 cups dry long-grain white rice rinsed and drained
  • 2 3/4 cups water for rice
  • 1/4 tsp fine salt for rice

Method
 

  1. Heat the oven to 425°F and oil a rimmed sheet. Soak breadcrumbs in milk for 3 minutes, then gently mix with turkey, egg, carrot, meatball salt, garlic powder and pepper. Form 24 meatballs and bake for 16 to 20 minutes until the centers reach 165°F.
  2. Meanwhile, bring pineapple juice, broth, ketchup, vinegar, brown sugar and soy sauce to a simmer in a saucepan. Transfer hot sauce and hot meatballs to a 4-quart slow cooker.
  3. Cover and cook on HIGH for 90 minutes. Fold in drained pineapple and green pepper, then whisk cornstarch with slurry water and stir it into the sauce.
  4. Cover and cook on HIGH for 30 to 40 minutes more until the pepper is tender-crisp, the sauce thickens and meatballs remain at least 165°F.
  5. During the final half hour, bring rice, rice water and rice salt to a boil in a saucepan. Cover, reduce to low for 18 minutes and rest off heat for 10 minutes.
  6. Divide rice among 6 bowls and top each with 4 meatballs, pineapple, pepper and sauce. Serve promptly.