Nothing beats the comfort of a slow cooker meal on a busy day. These Crock Pot sweet and sour meatballs come together with hardly any effort, yet deliver big flavor thanks to the pineapple, peppers, onions, and tangy homemade sauce.
The recipe is just slightly adapted from our wildly popular dump-and-bake sweet and sour chicken, so you know it’s going to be good! Serve this dish as a main course over rice or keep it warm for a tasty party appetizer.
Table of Contents
Before You Get Started
Before you pull out the slow cooker, here are a few simple tips for success:
- Frozen meatballs keep things fast and easy, but you can use homemade if you prefer. Beef, pork, turkey, chicken, or plant-based meatballs all work well. You can thaw them in the fridge overnight to cut down on the total cooking time slightly, or toss them into the slow cooker frozen.
- Save some of the juice from your canned pineapple. You’ll need it for the sauce, and it gives the dish just the right amount of sweetness.
- A sweet bell pepper adds color and crunch. Red, yellow, or orange have a slightly sweeter flavor than zesty green peppers.
- The balance of vinegar, sugar, and soy sauce is what gives this dish its tangy-sweet kick. Taste the sauce before you add it to the pot and adjust to your liking.
- Don’t skip the cornstarch slurry. That step thickens the sauce so it clings to the meatballs instead of staying watery.
Step-by-Step: How to Make Sweet and Sour Meatballs in the Slow Cooker
This recipe comes together quickly, and I’ll walk you through each step so you feel confident the first time you make it.
Step 1: Layer the Crock Pot
Add the frozen meatballs, pineapple chunks, bell pepper, and onion straight into the slow cooker. Spread them out so the vegetables and fruit are evenly distributed.
** Tip: If you’re using homemade meatballs, make sure they’re fully cooked before adding them in. That way they hold their shape during the long simmer.
Step 2: Mix the Sauce
In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, soy sauce, sesame oil, garlic powder, and that reserved pineapple juice.
** Tip: Give the sauce a little taste before pouring. If it’s too tart, add a touch more sugar. Too sweet? Add another splash of vinegar.
Pour it all over the meatball mixture.
Step 3: Slow Cook
Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours. The meatballs just need to heat through and soak up that sweet and tangy flavor.
Step 4: Thicken the Sauce
About 30 minutes before serving, stir together cornstarch and cold water in a small bowl. Stir that slurry into the crock pot, cover again, and let the sauce thicken.
** Tip: Don’t just sprinkle dry cornstarch into the pot. Mixing it with water first keeps the sauce silky smooth.
Step 5: Finishing Touches
Right before serving, stir the pot well so every meatball is coated in the glossy sauce. Garnish with green onions or toasted sesame seeds for a fresh, crunchy finish.
Serving Suggestions
Spoon the sweet and sour meatballs over steamed white rice or brown rice for a hearty dinner. For a take-out style meal at home, pair them with egg rolls and lo mein noodles. Add ramen noodle coleslaw, steamed broccoli, or snap peas for extra veggies. The meatballs also make a great party appetizer (serve them straight from the slow cooker with toothpicks).
Recipe Variations
- Extra veggies: add zucchini, carrots, or snap peas for extra flavor and nutrition.
- Spicy kick: stir in a pinch of red pepper flakes or sriracha for heat.
- Hawaiian style: add ham chunks in addition to the pineapple.
- Gluten free: swap soy sauce for tamari and make sure that your meatballs are gluten-free.
Preparation and Storage Tips
- Make Ahead: Assemble everything in the slow cooker, cover, and refrigerate for up to 24 hours before cooking.
- How to Store: Keep leftovers in an airtight container in the fridge for 3-4 days.
- Reheating: Warm in the microwave or on the stovetop until heated through. Add a splash of water, juice, or broth to thin the sauce if necessary.
- Freezer Friendly: Cooked meatballs freeze well. Store in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
- Why didn’t my sauce thicken? Make sure you added the cornstarch slurry during the last 30 minutes of cooking. Also, stir it in well so it blends evenly.
- Can I use raw meatballs? Yes, but brown them first so they don’t fall apart in the crock pot.
- What if the sauce is too sweet or too sour? Adjust by adding more vinegar for tang or more sugar or honey for sweetness.
- Can I cook it all day on HIGH? Cooking on HIGH for more than 3 hours can overcook the vegetables. If you’ll be out all day, stick with LOW.
- How do I keep the peppers from getting mushy? Cut them in larger pieces or add them in during the last hour or two of cooking.
Watch How to Make It
Crock Pot Sweet and Sour Meatballs
Ingredients
- 1 (32 ounce) package frozen fully-cooked meatballs (about 66 meatballs)
- 1 (20 ounce) can pineapple chunks, drained and ¼ cup of juice reserved
- 1 medium sweet bell pepper, chopped
- 1 small onion, chopped
- 1 cup ketchup
- ½ cup packed light brown sugar
- ½ cup apple cider vinegar
- ¼ cup less-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Optional garnish: sliced green onions; toasted sesame seeds; crushed red pepper flakes
Instructions
- Place the frozen meatballs, pineapple, bell pepper, and onion in a slow cooker.
- In a medium bowl, whisk together the reserved ¼ cup of pineapple juice, ketchup, brown sugar, vinegar, soy sauce, sesame oil, and garlic powder.
- Pour the sauce into the slow cooker. Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until heated through.
- In the last 30 minutes of cooking, whisk together the cornstarch and cold water in a small bowl. Stir the slurry into the slow cooker. Cover again and continue cooking until the sauce thickens.
- Stir well before serving. Garnish with green onions, sesame seeds, or red pepper flakes if desired.
Notes
Nutrition
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