Slow Cooker Sweet & Sour Beef Meatballs
with Jasmine Rice & Scallions
Sweet met Sour, and as you know, the rest is meatball history (one of our top ten favorite food histories—so meaty, juicy, and fascinating!). That perfect pair sweetened (and soured) this epic meal deal over the course of 4-plus hours, enlisting carrots, bell pepper, onion, and pineapple in their noble endeavor to create the world’s greatest rice and meatball bowls. If you didn’t believe in the magic of the slow cooker before, allow us to change your mind (perhaps over several days—this recipe makes a lot of meatballs!).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
2 clove
Garlic
9 ounce
Carrots
1 unit
Bell Pepper
1 unit
Yellow Onion
16 ounce
Ground Beef
1 unit
Panko Breadcrumbs
(Contains: Wheat)
7 unit
Soy Sauce
(Contains: Soy)
2 unit
Sweet Soy Glaze
(Contains: Wheat, Soy, Sesame)
6 unit
Beef Stock Concentrate
1 unit
Rice Wine Vinegar
2 unit
Pineapple
2 unit
Jasmine Rice
3 unit
Cornstarch
Not included in your delivery
Salt
Pepper
Brown Sugar
Ketchup
Eggs
(Contains: Eggs)
Nutrition Values
Cooking Steps
Wash and dry produce. Thinly slice scallions, separating whites from greens; finely chop whites. (Refrigerate scallion greens until ready to serve.) Peel and finely chop garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Core and dice bell pepper into 1-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges.
In a medium bowl, combine beef, panko, scallion whites, half the garlic, one egg (two eggs for 8 servings),1½ tsp salt (3 tsp for 8), and pepper. Form into 20-25 1-inch meatballs (40-50 meatballs for 8). Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, 5-7 minutes (for 8, you may need to work in batches). Turn off heat; drain any excess fat.
Meanwhile, in a 5- to 6-quart slow cooker, combine soy sauce, soy glaze, stock concentrates, vinegar, 2 cups water, ¼ cup ketchup, and 3 TBSP brown sugar. (For 8 servings, use 4 cups water, ½ cup ketchup, and 6 TBSP brown sugar.) Stir in carrots, bell pepper, onion, pineapple and its juice, and remaining garlic. Add browned meatballs to slow cooker and gently toss to coat. Cover slow cooker with lid and cook on high for 4 hours.
Once meatballs have cooked 4 hours, in a medium pot, combine rice, 2¼ cups water, and a big pinch of salt (use a large pot and 4½ cups water for 8 servings). Bring to a boil, then cover and reduce to a low simmer; cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
In a medium bowl, whisk together cornstarch and ½ cup sauce from slow cooker (1 cup for 8 servings). Add cornstarch mixture to slow cooker and stir to combine. Cook, covered, on high, until sauce has thickened, 20 minutes more (if sauce has not yet thickened, continue to cook 5-10 minutes more). Taste and season with salt and pepper if desired.
Divide rice between bowls; top with meatballs and sauce. Sprinkle with scallion greens.
Ground Beef is fully cooked when internal temperature reaches 160°. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness. When reheating leftovers, be sure they reach 165° as measured with a food thermometer.
