Slow Cooker Parmesan Meatballs in BBQ Pineapple Sauce
Teresa Ambra
This fantastic meatball recipe is made with gluten free bread crumbs and parmesan cheese. Then it's cooked in the crockpot with barbecue sauce, pineapple chunks and red bell pepper. It's terrific served over rice.
1tsp.dried minced garlic (or you can use one clove garlic, finely minced)
1red bell pepperchopped
20oz. canchunk pineapple in juiceundrained
18oz. jarbbq sauce(I used a gluten free sauce without HFCS)
3cupshot, cooked rice
Instructions
Combine ground beef, bread crumbs, eggs, parmesan cheese, parsley, thyme, salt, pepper, dehydrated onions and minced garlic in a large mixing bowl.
With your hands mix ingredients thoroughly.
Roll mixture into balls.
Spray crockpot with cooking spray.
Place meatballs in crockpot.
Add BBQ sauce, pineapple chunks with juice and bell pepper.
Stir to combine.
Cook on high about 2 hours or until meatballs are done and heated through.
Serve over hot cooked rice.
Yield: 56 meatballs or about 10-12 servings.
Notes
NOTE: Do not use a beef under 96% lean or you will end up with too much grease after the meatballs cook.NOTE: You can use regular bread crumbs for this recipe if you're not concerned about gluten intolerance..