Slow Cooker Sweet and Spicy Vegan Meatballs
Slow Cooker Sweet and Spicy Meatballs! These meatballs are packed in a sweet and spicy pepper and pineapple sauce. So delicious and perfect for weeknight dinners! Throw everything in a slow cooker and dinner is ready when you are!
Equipment
Ingredients
- 1 tablespoon olive oil
- 1/2 white onion, finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 jalapeno peppers, seeds removed, sliced thin
- 1 cup plain tomato sauce
- 1/2 cup maple syrup
- 2 tablespoons cornstarch
- 1 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/8 teaspoon liquid smoke, optional, but recommended
- 20 ounce can diced pineapple, drained, 1/3 cup liquid reserved
- 16 ounce bag frozen vegan meatballs* (We love the Whole Foods and Trader Joe's brand, but any will work)
- Cooked rice for serving
Instructions
- Place crockpot on high setting. Add 1 tablespoon olive oil and chopped onion. Stir and let cook until onion is slightly cooked about 10 minutes.
- Add bell and jalapeno peppers, stir into the onion mixture and let sit for another 5 minutes.
- In a separate bowl, combine the cornstarch, maple syrup, pineapple juice, tomato sauce, all spice, ginger, garlic powder and liquid smoke (if using). Stir together until blended and pour onto the pepper mixture.
- Stir in the frozen meatballs and diced pineapple.
- Cover and let cook on high for 2-3 hours or on low for 5-6 hours. The sauce should be reduced and thick, with meatballs heated all the way through.
- Serve over cooked rice, if desired.
Nutrition
Serving: 1serving (without rice)Calories: 235kcalCarbohydrates: 41gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 318mgPotassium: 451mgFiber: 3gSugar: 30gVitamin A: 1388IUVitamin C: 78mgCalcium: 68mgIron: 1mg