Teriyaki Meatballs

Meatballs:
2.5 pounds ground beef
2/3 c gluten-free steel cut oats, uncooked
3 eggs
1/4 c ground raw flax seeds
1/4 c whole  raw flax seeds
4 drops  dōTERRA black pepper oil
Pink Himalayan Sea Salt to taste
White pepper to taste
Paprika  to taste

Sauce:
2 cans pineapple chunks (separate the pineapple from the juice)
1 c wheat - free Tamari soy sauce, 50% reduced sodium (for soy-free, use liquid aminos)
1/2 c pure maple syrup
1/2 c white rice vinegar
2 drops dōTERRA ginger oil 

Directions:
Mix meatball ingredients and form 32 meatballs. Brown lightly in skillet (do not cook through, but you  want a nice crust), then transfer to crockpot.

Mix pineapple juice, soy sauce, maple syrup, vinegar and ginger oil together  & pour over the meatballs and pineapple. Put pineapple chunks in on top of the meatballs. Cook on low for 4-6 hours, or until  meatballs are cooked through. Serve with rice & a green vegetable. We did broccoli, but fresh green beans or asparagus would be great

** For freezer meal, brown the meatballs, then combine all ingredients in freezer bag. Thaw in refrigerator the day before cooking. Dump contents of the bag into crockpot & cook on low 6-8 hours.