1 Tbsp of corn starch in 1-2 Tbsp warm water (slurry)
Directions
In a large mixing bowl, combine the beef, breadcrumbs, one whisked egg, garlic powder, onion powder, salt and pepper and form into equal sized meatballs.
In a large frying pan, over medium-to-high heat, fry the meatballs until about 75% cooked through and browned all around.
In a small bowl or mason jar, combine all of the sauce ingredients, except the corn starch. In a small glass combine the corn starch and a bit of warm water and mix until the corn starch is fully dissolved, then add it to the sauce.
Combine all ingredients, except for the rice, in a slow cooker and set to high for 2-2.5 hours. Alternatively, you could use an Instant Pot set to pressure cook on manual for 8-9 minutes.
Make rice as per package directions.
Enjoy!
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