Easy recipe for a hot day

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A serving of linguine is a good side dish for these easy sweet and sour meatballs that cook in the slow cooker.
A serving of linguine is a good side dish for these easy sweet and sour meatballs that cook in the slow cooker.
Lisa Boykin Batts | Times

I revisited an old recipe this month. It’s one I first made in 2013 and used in my column, but I decided to share it again today. (It’s been too hot to be in the kitchen cooking something new!)

The recipe for slow cooker sweet and sour meatballs is so easy to make.

On a hot day earlier this month, I mixed up the ingredients in just a few minutes during my lunch break. Preparation basically included cutting the bell peppers, opening a can of pineapple and bag of frozen turkey meatballs, and mixing up the glaze. I made sure to use a slow cooker liner so cleanup would also be easy.

I stirred the ingredients, being careful to coat the meatballs, peppers and pineapple with the glaze.

I set the slow cooker on low and went back to work.

When my husband and I returned home, all we had to do was cook some linguine, which we ate with the meatballs.

Once again, we loved the recipe. We had made a simple change, using both red and green bell peppers — half of each. We loved the combination of red and green bell peppers in this dish.

If you’re tired of heating up the kitchen at dinnertime this summer, give this easy recipe a try.

Slow Cooker Sweet and Sour Meatballs

24 to 28 ounces of frozen meatballs (I used turkey meatballs)

1/3 cup vinegar

1/2 to 3/4 cup brown sugar (I used 1/2 cup but will add a little more next time)

3 tablespoons cornstarch

1 tablespoons reduced sodium soy sauce (or to taste)

1 16 oz. can pineapple chunks in natural syrup, undrained

1 large or 2 medium green and/or peppers, cut in bite-size chunks (I will use 2 peppers next time)

Pour meatballs into slow cooker (I used a liner.) No need to defrost.

In a small bowl whisk together vinegar, brown sugar, cornstarch and soy sauce until smooth. Add in pineapple juice drained from can of pineapple (reserving the pineapple) and whisk until incorporated.

Add green pepper and pineapple chunks to slow cooker, then pour pineapple juice mixture over top. Stir to combine, being careful not to tear the liner.

Cover and cook on low for 4 to 5 hours or until heated through. Serve with pasta or rice; I used linguine.