Marukan Crockpot Hawaiian Meatballs

INSTRUCTIONS

For Meatballs:

In a large bowl, mix ground beef, gluten-free breadcrumbs, egg, garlic, ginger, Marukan Organic Seasoned Rice Vinegar, tamari, salt, and black pepper until well combined.

Roll into small meatballs (about 1 ½ inches in diameter) and place them on a plate.

Sear the Meatballs (Optional but Recommended for Extra Flavor): Heat a skillet over medium heat and lightly grease with oil. Sear the meatballs for 2-3 minutes per side until lightly browned. They don’t need to be fully cooked, as they’ll finish cooking in the crockpot.

For Sauce:

In a bowl, whisk together BBQ sauce, pineapple juice, Marukan Organic Seasoned Rice Vinegar, honey or maple syrup, tamari, ginger, garlic powder, and chili flakes (if using).

Place the meatballs in the crockpot and pour the sauce over them.

Add the pineapple chunks and diced bell peppers, then gently stir to coat everything.

Cover and cook on low for 4-5 hours or high for 2-3 hours, until the meatballs are cooked through, and the bell peppers are tender.

For Garnish:

Transfer the meatballs to a serving dish. Sprinkle with sliced green onions and toasted sesame seeds. Serve over steamed rice or with toothpicks as an appetizer.

Servings: 6 (Makes about 24 meatballs)