Slow Cooker Polynesian Meatballs

I will need to take a picture of this the next time I make it, but if you can imagine meatballs in a tangy BBQ and pineapple sauce with Asian-inspired flavors, peppers, broccoli, and sesame seeds over steamed rice, you got it!  I combined a few variations on the "Hawaiian meatball" idea and came up with this slow cooker version that I LUUURVE!  Sweet and tangy, filling, and not terribly bad for you.  What more can I say other than fix this.  Today.  Like, right now!


Ingredients:

• 32 oz frozen meatballs
• 1 large red or green bell pepper, large diced
• 1 medium onion, diced
• 15 oz can pineapple tidbits/chunks, drained and juice reserved
• 2 Tbsp cornstarch
• 1/2 cup barbecue sauce
• 2 Tbsp light soy sauce
• 1/2 cup cider vinegar
• 1/2 packed light brown sugar
• 1/2 tsp sesame oil
• 8 oz frozen broccoli florets
• Hot cooked rice
• Toasted sesame seeds (optional)

1. Spray insert of slow cooker with cooking spray.
2. Add meatballs and top with peppers, onions, and pineapple.
3. To reserved juice, add cornstarch and whisk until smooth.  Add barbecue sauce, soy sauce, vinegar, brown sugar, and sesame oil.  Mix well.
4. Pour sauce over meatballs and cook on low 3-4 hours.
5. 1 hour before dish is done, stir in frozen broccoli florets.  Serve over hot cooked rice and garnish with sesame seeds, if using.