Glaze. Make the glaze by whisking together your pineapple juice, ketchup, soy sauce, brown sugar, rice vinegar, cornstarch, grated ginger, garlic powder, and red pepper flakes in a saucepan on medium heat. Bring the ingredients to a simmer, whisking constantly, until the sauce has thickened (three to five minutes) and then remove from the heat.
Combine. Place the frozen meatballs into your slow cooker and then carefully pour your glaze over the meatballs, stirring to coat the meatballs. Then stir in your onion and bell pepper pieces.
Slow Cook. Cover your slow cooker and cook on low for two to three hours or on high for one to two hours, or until the meatballs are heated through.
Enjoy. Serve warm over rice, with toothpicks, or as desired.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!