June 18, 2015
6 hrs 20 mins
500g chicken mince
1 cup bread crumbs
mixed herbs to taste
1 carrot, grated and excess liquid squeezed out
1 spring onion
50 mL soy sauce
2 heaped tablespoons cornflour
1/4 cup white vinegar
440g can pineapple pieces, drained, juice reserved
1/4 cup brown sugar
1/2 red capsicum, thinly sliced
1 zucchini, matchsticked
1Combine the chicken mince, bread crumbs, spring onion, carrot, egg and mixed herbs. Roll into 24 balls. Brown in a frypan then stack in the slow cooker. Add the capsicum on top.
2Combine soy sauce and cornflour to make a paste. Add vinegar, brown sugar and pineapple juice. Pour over meatballs and slow cooker. Cover with lid and cook on low for 6-7 hours.
3About 45 minutes before end of cooking, gently remove meatballs, stir the sauce, add the broccoli and zucchini then return the meatballs to the slow cooker.
Submitted by Narelle Youngs
July 22, 2016
Made this for dinner last night. The recipe didn’t state when to add the pineapple pieces so I just added them with the juice. I felt that they were ‘overcooked’ by the end and didn’t have that fresh flavour. Next time I would add them near the end of cooking time. The meatballs were a little bland but overall was a nice dish. I think it just needs some minor tweaking to make it really worthwhile. Thanks for the recipe.
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