Crockpot Sweet & Sour Meatballs

If you are going to mush raw hamburger & eggs with seasonings in your hands (hold your breath so you don't puke), you may as well double the recipe and freeze half of it, so you only have to do this once for two recipes. I got this from Too Many Recipes & really liked how the meatballs turned out.

For the Meatballs: (Double this if freezing half)
1 lb lean ground beef
1/2 cup dry bread crumbs
1/4 cup oatmeal
1 small onion, diced
1 dash Worsterchire sauce
1 dash onion powder
1 dash salt
1 egg

For the sauce:
6 tablespoons white vinegar
3/4 cup sugar
2 tablespoons soy sauce
3 tablespoons cornstarch

Add later:
1 (15 ounce) can pineapple chunks, undrained

Directions:
1. Combine all meatball ingredients in a large bowl and mix thoroughly.
2. Shape into walnut-sized balls and place on a cookie sheet.
3. Cook meatballs: Bake at 400 for 20 minutes or so.
(May freeze at this point by placing meatballs on a foil-lined cookie sheet and freezing. After frozen, remove from cookie sheet and place into zip-top bag.)
4. Place meatballs in crockpot.
5. Mix sauce ingredients: vinegar, sugar, soy sauce and corn starch in a small bowl.
6. Pour over meatballs.
Cook on low 6-8 hours or high 2-4, depending how thick you want the sauce, stirring several times.
During the last 30 minutes of cooking, add the undrained can of pineapple.
Saute in pan cut up green peppers, onions and mushrooms, carrots, celery, cauliflower, bean sprouts, water chestnuts (anything you have handy) with 2 tsp. Olive Oil until veggies are cooked.
Serve Meatballs, sauce and veggies over rice.

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