Crockpot Sweet and Sour Meatballs

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A fork holding a saucy Sweet and Sour Meatball over a bowl of rice.

Crockpot Sweet and Sour Meatballs

Crockpot Sweet and Sour Meatballs are an easy slow cooker dinner made with frozen meatballs, pineapple, and green bell pepper in a sweet and tangy homemade sauce. Serve them over rice for a family meal or keep them warm for a party appetizer.

Course Dinner

Cuisine American

Keyword Crockpot meatballs, crockpot sweet and sour meatballs, slow cooker sweet and sour meatballs, sweet and sour meatballs, sweet and sour meatballs with pineapple

Prep Time 10

Slow Cooker (on low) 4

Total Time 4 10

Servings

Calories 296kcal

Author Maike Corbett

Equipment

Slow Cooker 4-quart to 6-quart slow cookers will work
mixing bowl
Whisk

Ingredients

For the Meatballs:

1 32-ounce bag frozen meatballs homestyle work best
1 medium green bell pepper cut into 1-inch chunks
1 20-ounce can pineapple chunks drained, reserve ¼ cup of the juice for the slurry

For the Sweet and Sour Sauce:

1½ cups ketchup
¾ cup brown sugar packed
½ cup white vinegar or apple cider vinegar
3 tablespoons soy sauce
4 cloves garlic minced, or 1 teaspoon garlic powder

For the Slurry:

2 tablespoons cornstarch
¼ cup pineapple juice reserved from the can

For Serving (optional):

white rice cooked
sesame seeds toasted
green onions thinly sliced

Instructions

Fill the Crockpot

In a mixing bowl, whisk the ketchup, brown sugar, vinegar, soy sauce, and garlic until smooth.
Add the frozen meatballs to the slow cooker. Pour the sauce over the top and stir to coat.
Scatter the bell pepper and pineapple chunks over the meatballs and stir once.

Cook the Meatballs

Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.

Thicken and Serve

About 30 minutes before serving, whisk the cornstarch into the reserved pineapple juice until smooth.
Stir the slurry into the crockpot. Cover and cook 20 to 30 minutes more, until the sauce thickens.
Spoon over rice and top with sesame seeds and green onions.

Notes

SLOW COOKER TIMES

LOW - 4 to 5 hours, stirring in the slurry for the last 20 to 30 minutes.

HIGH - 2 to 3 hours, with the slurry in the last 20 to 30 minutes.

Nutritional Facts do not include garnish or cooked rice.

Nutrition