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Paleo Slow Cooker Teriyaki Meatballs - Dump and Go Dinner

<p>Paleo Teriyaki Meatballs provide savory, sweet, and Asian flavors without any added sugar or grains.</p>
8 Servings Recipe By

Ingredients

  • 2 pounds Ground Beef
  • 1 2/3 cups drain Crushed Pineapple, Canned #1, Juice Reserved
  • 1 teaspoon Salt
  • 1/4 teaspoons Black Pepper
  • 6 teaspoons Worcestershire Sauce, Paleo
  • 1 teaspoon Garlic Powder #1
  • 1 teaspoon Ginger, Ground #1
  • 1/2 cups Coconut Aminos
  • 1 3/4 cups Water
  • 1 teaspoon Ginger, Ground #2
  • 1/2 teaspoons Garlic Powder #2
  • 2 tablespoons Rice Vinegar
  • 15 ounces Tomato Sauce
  • 3 cups drain Chunk Pineapple, Canned #2
  • 3 cups chunk Bell Pepper, Green

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 3 meatballs
  • 365 Calories
  • 12g Total Fat
  • 5g Sat Fat
  • 1g Trans Fat
  • 74mg Cholesterol
  • 944mg Sodium
  • 41g Total Carb
  • 4g Fiber
  • 36g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, mix together with your hands the following: ground beef, crushed pineapple #1 (reserve juice), salt, pepper, Worcestershire, garlic powder #1 and ground ginger #1.
  2. Form into equal size balls. And place on a baking sheet.
  3. Bake at 400 degrees for 30 minutes.
  4. Meanwhile, in a bowl, combine reserved pineapple juice, coconut aminos, water, ground ginger #2, garlic powder #2, rice vinegar and tomato sauce.
  5. Place meatballs and sauce in slow cooker.
  6. Cover and cook for 4-6 hours on high or 6-8 hours on low.
  7. Thirty minutes before done cooking, add drained pineapple chunks #2 and peppers.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, mix together with your hands the following: ground beef, crushed pineapple #1 (reserve juice), salt, pepper, Worcestershire, garlic powder #1 and ground ginger #1 .
  2. Form into equal size balls. And place on a parchment paper lined baking sheet.
  3. Flash freeze.
  4. Meanwhile, in a bowl, combine reserved pineapple juice, coconut aminos, water, ground ginger #2, garlic powder #2, rice vinegar and tomato sauce.
  5. Divide sauce among indicated number of quart freezer bags.
  6. Divide drained pineapple chunks #2 and green peppers among half of the indicated number of gallon freezer bags.
  7. Divide meatballs among the remaining number of gallon freezer bags.
  8. Seal, label and freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place meatballs on a baking sheet.
  3. Bake at 400 degrees for 30 minutes.
  4. Place meatballs and sauce in slow cooker.
  5. Cover and cook for 4-6 hours on high or 6-8 hours on low.
  6. Thirty minutes before done cooking, add pineapple and peppers

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