• 1 1/2 pounds ground pork
• 1 tsp. kosher salt
• 1/4 tsp. black pepper
• 1 tsp. fresh grated ginger or 1/2 tsp. dried ground ginger
• 1/2 tsp. garlic powder
• 1 cup plain panko bread crumbs
• 1/4 cup milk
• 1/2 cup ketchup
• 1 TBSP dried onion
• 2 TBSP dried parsley

• 1 cup ketchup
• 1/4 cup brown sugar
• 1/2 cup water
• 1/3 cup low sodium soy sauce
• 2 TBSP honey
• 1/3 cup apple cider vinegar
• 1 tsp. dried mustard
• 1 cup diced green pepper
• 1 cup diced yellow/red/orange pepper
• 1 cup diced sweet onion
• 1 cup frozen pineapple, defrosted

PREPARATION

1. Preheat oven to 400 degrees F*. Line baking sheet with foil and spray lightly with cooking spray.
2. In large bowl, mix ingredients for meatballs until well combined. Form into 2″ balls and place on baking sheet.
3. Bake in oven for 10 – 15 minutes. (meatballs DO NOT have to be cooked through. They will finish cooking in the slow cooker!) While the meatballs are baking, make the sauce.
4. In medium bowl or large glass measure, combine all ingredients for sauce except peppers, onions, and pineapple. Whisk to combine.
5. Add peppers, sweet onion, and pineapple to crock of slow cooker. Top with baked meatballs. Pour sauce over all and cook on HIGH for 2 – 3 hours, or until vegetables are tender.

Serves: 6