Crock Pot Asian Meatballs

Crock Pot Asian Meatballs FOR THE MEATBALLS 1- pound ground meat (I used beef, but you can also use pork, chicken, or turkey) 1/3- cup diced onions 3 garlic cloves , minced 1 tablespoon cornstarch 1/2 teaspoon salt fresh ground pepper , to taste 1 egg FOR THE SAUCE 2 cups pineapple juice 3 tablespoons cornstarch 3/4 cup water 2 tablespoons low sodium soy sauce 1/3 cup white wine vinegar 1/4 cup sugar 2 green onions , sliced diagonally, for garnish sesame seeds , for garnish FOR THE MEATBALLS Preheat broiler. Line a baking sheet with foil, lightly grease with cooking spray and set aside. In a mixing bowl combine ground meat, onions, garlic, cornstarch, salt, pepper, and egg; mix until thoroughly incorporated. Shape the mixture into 1-inch balls and place on previously prepared baking sheet. Broil for 5 minutes, or until meatballs are lightly browned on all sides. In the meantime, prepare the SAUCE: In a saucepan whisk together pineapple juice, cornstarch, water, soy sauce, vinegar, and sugar; whisk until thoroughly combined. Set over high heat and bring to a boil; lower heat to a simmer and continue to cook until thickened, about 7 minutes. Remove meatballs from broiler and transfer to the crock pot. Pour prepared sauce over the meatballs. Cover and cook on LOW for 2.5 hours, or on HIGH for 1.5 hours. Garnish with green onions and sesame seeds. Serve over rice or noodles. If serving as an appetizer, keep meatballs in the crock pot and set the crock pot on "WARM".