Ingredients
Equipment
Method
- Set the slow cooker to low heat and place a single layer of frozen meatballs evenly on the bottom.
- Heat the oil in a medium saucepan over medium heat. Add the minced garlic and all but 1/2 cup of the chopped peppers. Saute until tender, about 3-5 minutes until peppers are softened, stirring frequently.
- Add the onion powder, vinegar, ketchup, soy sauce, brown sugar and sesame oil and stir to combine.
- Drain the mandarin oranges, reserving 1/4 cup of the juice. Add the drained mandarin oranges to the saucepan. Increase the heat to medium-high and heat the sauce to a boil.
- In a small bowl combine the reserved 1/4 cup juice from the mandarin oranges with the cornstarch and mix until the cornstarch is completely dissolved.
- Add the cornstarch mixture into the sauce and stir. It will begin thickening immediately.
- Remove from heat and pour over the frozen meatballs in the slow cooker. Cover and cook for 5-6 hours on low (or 2-3 hours on high) stirring occasionally.
- Just before serving, stir in the remaining 1/2 cup of bell pepper pieces. Serve over any type of cooked rice or over egg noodles for dinner, or serve with toothpicks if serving as an appetizer. Enjoy!