Asian-Inspired Pork Meatballs with Pineapple in the Slow Cooker

1 . Stage

Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.

2 . Stage

Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.

3 . Stage

Roll pork mixture into 12 to 16 balls and place into the slow cooker.

4 . Stage

Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.

5 . Stage

Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.

6 . Stage

Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.