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George’s Sweet and Spicy Meatballs

 1 lb Ground chuck
 1 lb Ground pork
 1 cup Panko bread crumbs
 2 Eggs, slightly beaten
 8 oz Water chestnuts, diced
 1 Bunch finely chopped green onion (tops too)
 2 tbsp Garlic Paste (tube in produce dept)
 2 tbsp Soy sauce
 1 tsp Sea Salt
 10 oz Package slice mixed colored bell pepper
Pineapple Gravy
 16 oz George's Special Sauce
 20 oz Crushed Pineapple in juice
 ¼ cup Packed brown sugar
 1.20 cups Orange Marmalade
 2 tsp Ground Ginger

Preheat slow cooker to LOW.


Place beef and pork into large mixing bowl.


Add remaining meatball ingredients except bell peppers.


Mix well, but just until well blended. (Overworking will make “tough” meatballs.)


Let the meatball mixture rest while mixing the pineapple gravy.

Pineapple Gravy

Place George’s Special Sauce, pineapple with juice, brown sugar and orange marmalade into heavy saucepan. Bring to a boil; reduce heat and simmer, stirring often, until sauce has reduced and thickened. Remove from heat and stir in ginger.


In a bit of oil, sear meatballs in skillet (or oven), turning until browned on all sides. Place into preheated slow cooker. After removing meatballs, throw peppers into skillet and cook until lightly charred. Drizzle meatballs with the gravy, then scatter with the peppers. Heat for about an hour on low until meatballs are fully cooked. At serving time, sprinkle generously with toasted sesame seeds and reserved green onion.