Chinese Meatballs

This is a very yummy recipe...originally shared by a Organized Christmas member, unfortunately I can't remember who. I have adapted it to the crockpot and we think the flavor is wonderful as the added time increases the flavor.

Chinese Meatballs

1 and 1/2 cups white sugar
1 Tbsp vinegar
1/4 cup soy sauce
2 cups water
1 Tbsp garlic salt (not powder)

Boil this mixture for 15 minutes then add a couple tsps cornstarch to thinken it. Cook another five minutes then pour over cooked meatballs.

Changes I have made:

• I bring the mixture to a boil for 15 mintues but I do not add the cornstarch.
• Pour the mixture over frozen or precooked homemade meatballs in the crock pot.
• Cook on low 4-6 hours (I have left as long as 8)

The crockpot method, of course, does not have a thick sauce. I am planning to try it with the corn starch at some point in the crockpot but I am worried about lumps. This is wonderful served on a bed of rice with some of the liquid spooned onto the rice also. Very flavorful.