Make ahead and cook bunches to keep handy in the freezer for when friends drop by or, simply use this “gravy” recipe for your own meatball recipe.
Perfect for an appetizer or as a cozy fireside supper on a chilly winter’s eve. This sauce is great on meat loaf too!
1 pound ground chuck
1 pound ground pork
1 cup Panko bread crumbs
2 eggs, slightly beaten
1 8-ounce can water chestnuts, diced
1 bunch finely chopped green onion (tops too)*
2 tablespoons garlic paste (tube in product dept.)
2 tablespoons soy sauce
1 teaspoon sea salt
1 package sliced mixed colored bell peppers
1 16 ounce bottle George’s Special Sauce
1 20 ounce can crushed pineapple in juice
1/4 cup packed brown sugar
1/2 cup orange marmalade
2 teaspoons ground ginger
toasted sesame seed
*save a 1/2 cup of green onions to scatter as garnish
Preheat slow cooker to LOW.
Place beef and pork into large mixing bowl. Add remaining meatball ingredients except bell peppers. Mix well, but just until well blended. (Overworking will make “tough” meatballs.) Let the meatball mixture rest while mixing the pineapple gravy.
Place George’s Special Sauce, pineapple with juice, brown sugar and orange marmalade into heavy saucepan. Bring to a boil; reduce heat and simmer, stirring often, until sauce has reduced and thickened. Remove from heat and stir in ginger.
In a bit of oil, sear meatballs in skillet (or oven), turning until browned on all sides. Place into preheated slow cooker. After removing meatballs, throw peppers into skillet and cook until lightly charred. Drizzle meatballs with the gravy, then scatter with the peppers. Heat for about an hour on low until meatballs are fully cooked. At serving time, sprinkle generously with toasted sesame seeds and reserved green onion. Serve as an appetizer or over mashed buttered sweet potatoes as a warm winter’s supper.
YIELD: about 3 dozen 1-1/4” meatballs (6-8 meal servings) or about 5 dozen smaller appetizer size