Slow-Cooker Turkey Meatballs

Ingredients

• 2 tablespoons cornstarch 
• 0.3 teaspoon pepper red crushed
• 1 large eggs lightly beaten
• 1 teaspoon ginger fresh grated
• 2 cloves garlic finely chopped
• 1 pound pd of ground turkey 85% lean ()
• 2 tablespoons brown sugar light packed
• 2 tablespoons onion finely chopped
• 0.3 cup panko bread crumbs 
• 20  1 20-oz. can pineapple chunks in 100% juice 100% drained canned
• 0.5  bell pepper red seeded cut into 1/4-inch dice
• 0.3 cup rice vinegar 
• 0.5 teaspoon salt 
• 2 tablespoons soya sauce 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• whisk
• slow cooker

Directions

1. Line a plate with paper towels.
2. Mix turkey, onion, garlic, ginger, egg, panko and salt in a bowl. Shape into 1 1/2-inch balls.
3. Warm vegetable oil in a skillet over medium-high heat. Cook meatballs, turning, until browned, about 8 minutes.
4. Drain on lined plate; transfer to slow cooker. Scatter bell pepper on top.
5. Whisk together vinegar, soy sauce, sugar, crushed red pepper and 1 Tbsp. cornstarch; pour over meatballs. Cover; cook on low for 5 to 7 hours.
6. Whisk remaining cornstarch into juice. During last 30 minutes of cooking, stir in pineapple and juice mixture.