Ingredients:

  • 2 large eggs, lightly beaten
  • ¼ cup bread crumbs (made from toasted Braum’s bread)
  • 2 garlic cloves, minced
  • 2 teaspoons Daddy Hinkle’s seasoning
  • 2 pounds Peach Crest Farms ground beef
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken broth
  • 1 cup Suan’s Scotch Bonnet Tomato Jam
  • ½ cup Garden Club grape jelly
  • ½ cup packed brown sugar
  • ½ cup Garden Club vinegar
  • 1 cup cubed fresh pineapple
  • 1 green pepper, chopped
  • 1 red pepper, chopped

Directions:

  1. Preheat oven to 375 degrees. In a large bowl, combine eggs, bread crumbs, garlic cloves and Daddy Hinkle’s. Add ground beef, mixing until ingredients are combined.
  2. Shape into 1 to 2-inch balls. Place on a cooking rack in a baking pan. (This keeps the meatballs from getting soggy and helps them brown.) Bake for 20 minutes or until lightly browned.
  3. In a large bowl, combine tomato sauce, chicken broth, tomato jam, grape jelly, brown sugar and vinegar. Transfer the meatballs to a slow cooker. Add pineapple and green pepper. Pour sauce on top.
  4. Cook on low 3 hours or until meatballs are cooked through and flavors have combined.
  5. Add the pineapple and peppers and cook for an additional hour.