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Crockpot Tropical Meatballs

Crockpot Tropical Meatballs

1 Tbsp. olive oil
1 onion, chopped
1 lb. frozen precooked meatballs
1 cup beef broth
1 green bell pepper, sliced
1 red bell pepper, sliced
16 oz. can pineapple tidbits, undrained
8 oz. can mandarin oranges, drained
1 Tbsp. lemon juice
1 Tbsp. soy sauce
1 Tbsp. water
2 Tbsp. cornstarch
Hot cooked noodles
1/4 cup toasted coconut
1/2 cup cashew pieces

In large skillet, cook onion in olive oil, stirring frequently, until crisp tender, about 3-4 minutes. Place in 3-1/2 to 4 quart slow cooker. Add meatballs, stock, green and red bell pepper, and undrained pineapple tidbits. Cover and cook on LOW for 6-7 hours. Combine lemon juice, soy sauce, water, and cornstarch in small bowl and mix well. Add to beef mixture along with drained mandarin oranges. Cover and cook on HIGH for 15-20 minutes until thickened. Serve over hot cooked noodles, garnished with toasted coconut and cashews. Serves 6

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Comments on: "Crockpot Tropical Meatballs" (1)

  1. Crockpot Lady said:

    I like this recipe! it sounds heavenly.
    -steph

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