Meatout Mondays: Sweet and spicy meatballs in the crockpot

Vegans in their natural habitat. Photo courtesy of LBJ

If you haven’t figured it out, there are plenty of vegans in York County. We mostly hide in plain sight, usually asking restaurants and food vendors for lists of ingredients.

Every once in a while, we meet to eat a ton of vegan food in a sort of foodie heaven at someone’s apartment or house. We share creative works of food art, like jackfruit “pork”, enchilada casserole and many sweet treats.

For me, I like something quick, not too complicated and easy to transport. My crockpot serves me well in these instances. I have been wanting to try this recipe by Alexandra of Delicious Knowledge, and the results were crowd-pleasing.

I only found Gardein meatless meatballs at the local Target after looking in three stores, which come in a large size. I think next time I will cut the meatballs in half, so more can go around.

Sweet and spicy meatballs with basmati rice
Modified from Delicious Knowledge

Ingredients

• 1 tbsp. olive oil
• 1/2 white onion, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 small can of jalapeno wheels, chopped
• 1 1/2 cups plain tomato sauce
• 1 cup maple syrup
• 2 tbsp. corn starch
• 2 tsp. ground all spice
• 1/4 tsp. liquid smoke
• 1 can diced pineapple, drained, 1/3 cup liquid reserved
• 2 bags frozen Gardein vegan meatless meatballs
• Cooked basmati rice for serving

Directions

1. Add 1 tbsp. olive oil, chopped onion, bell and jalapeno peppers to crockpot.
2. In a separate bowl, combine the cornstarch, maple syrup, pineapple juice, tomato sauce, all spice, and liquid smoke. Stir together until blended and pour onto the pepper mixture.
3. Stir in the frozen meatballs and diced pineapple.
4. Cover and let cook on high for 2 to 3 hours. Sauce should be reduced and thick, meatballs heated all the way through.
5. Serve over cooked basmati rice.

What is your favorite dish to bring to a potluck? Share at bfehlinger@ydr.com.