There’s something incredibly comforting about the tangy, vibrant sauce wrapping tender meatballs slowly cooked to perfection. This Slow Cooker Sweet and Sour Meatballs Recipe is a total crowd-pleaser—it’s effortless but delivers big on flavor, perfect for busy weeknights or easy meal prep.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Slow Cooker Sweet and Sour Meatballs Recipe
- Top Tip
- How to Serve Slow Cooker Sweet and Sour Meatballs Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Slow Cooker Sweet and Sour Meatballs Recipe
Why You'll Love This Recipe
I adore this recipe because it’s one of those gems that makes your kitchen smell amazing without demanding hours of prep. It’s sweet, tangy, and packed with colorful bell peppers and pineapple, giving it that perfect balance you crave every time.
- Hands-off Cooking: Just dump ingredients in the slow cooker and forget about it—we’re talking fuss-free and no need to babysit the stove.
- Flavor-Packed Sauce: The combination of brown sugar, vinegar, ketchup, and soy sauce creates an irresistible, tangy sweetness that clings to each meatball.
- Versatile and Easy to Customize: You can swap ingredients or add extras based on what you have, making it adaptable for different tastes.
- Great for Meal Prep: Makes enough to feed a family or save leftovers for lunches during a busy week.
Ingredients & Why They Work
This recipe brings together frozen meatballs and a vibrant sweet and sour sauce that’s both tangy and rich. Each ingredient has a specific role, working together to give you that classic flavor with minimal effort. Here’s what I use and why.
- Frozen meatballs: They save you so much time; just grab your favorite brand or homemade if you prefer.
- Pineapple chunks: Add natural sweetness and a bit of acidity that brightens the whole dish.
- Green and red bell peppers: Give a nice crunch and fresh color contrast.
- Brown sugar: Adds deep sweetness that balances out the vinegar’s tang.
- White vinegar: Provides that signature sour punch in sweet and sour sauces.
- Ketchup: Brings tomato richness and thickens the sauce a bit.
- Cornstarch: Key for thickening the sauce so it’s glossy and coats every meatball.
- Soy sauce: Adds umami depth, making the sauce more complex.
Make It Your Way
I love tweaking this Slow Cooker Sweet and Sour Meatballs Recipe depending on what’s in my fridge or even the season. Feel free to make it your own! Adjust the peppers, add some crushed red pepper flakes if you like heat, or even swap pineapple for mango for a tropical twist.
- Vegetarian Variation: Try using plant-based meatballs and a splash of vegetable broth to keep things flavorful without animal products.
- Extra Veggies: I sometimes throw in sliced onions, snap peas, or shredded carrots for added texture and nutrients.
- Spice it Up: Adding a bit of fresh ginger or chili sauce kicks up the flavor and gives it a lively bite.
Step-by-Step: How I Make Slow Cooker Sweet and Sour Meatballs Recipe
Step 1: Prep the Ingredients
Start by draining the pineapple chunks, but make sure to save the juice—that’s where the magic begins. Roughly chop your green and red bell peppers; I like to keep some chunkiness for texture, but you can dice them finer if you want a smoother sauce experience.
Step 2: Layer the Slow Cooker
Place the frozen meatballs directly into the slow cooker—no thawing needed, which is a huge time saver. Spread the drained pineapples and chopped peppers right on top. This layering lets the flavors meld beautifully during cooking.
Step 3: Whisk the Sauce
In a bowl, mix the reserved pineapple juice with brown sugar, white vinegar, ketchup, soy sauce, and cornstarch. Whisk until everything is smooth and the sugar and cornstarch are fully dissolved. This step ensures your sauce will thicken nicely without any lumps.
Step 4: Cook Low and Slow
Pour the sauce over the meatballs and veggies. Cover and cook on low for about 4–5 hours or on high for 2–3 hours. The low setting is my favorite because the meatballs soak up more sauce and the flavors develop deeper over time.
Step 5: Serve and Enjoy
Spoon the meatballs and sauce over steamed white rice for the perfect weeknight dinner. It’s comforting, colorful, and totally satisfying—right out of the slow cooker.
Top Tip
From making this recipe dozens of times, I’ve found a few tricks that really sharpen the final dish—and help you avoid common slip-ups.
- Use Frozen Meatballs: Not only are they convenient, but they hold up well during the slow cooking without falling apart.
- Don’t Skip Saving the Pineapple Juice: This juice adds that authentic sweet and tangy kick, so draining and reserving it before adding pineapple chunks is a must.
- Whisk the Sauce Thoroughly: Making sure the cornstarch is completely dissolved prevents clumps and results in a glossy, restaurant-quality finish.
- Low and Slow for Best Flavor: While high heat works in a pinch, slow cooking on low lets the sauce thicken naturally and meatballs absorb all those juicy flavors.
How to Serve Slow Cooker Sweet and Sour Meatballs Recipe
Garnishes
I usually finish mine with a sprinkle of toasted sesame seeds and some chopped green onions—they add that fresh crunch and nutty aroma that take this dish over the top.
Side Dishes
My go-to sides are steamed jasmine rice or fluffy white rice to soak up all the sauce. Sometimes, I add simple stir-fried greens or snap peas to balance the sweetness with something light and crisp.
Creative Ways to Present
For parties or casual get-togethers, I like serving these meatballs on toothpicks in a pretty dish so guests can grab them easily. You can also pile them onto sliders rolls with some extra sauce for a fun appetizer twist.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and they actually taste better the next day once the sauce has had extra time to soak in. Just be sure to cool completely before refrigerating.
Freezing
This recipe freezes beautifully. I portion the meatballs and sauce into freezer-safe containers or bags and thaw overnight in the fridge before reheating. It’s perfect for busy weeks.
Reheating
Reheat gently on the stovetop over low heat or in the microwave. Stir occasionally to make sure the sauce thickens evenly and the meatballs stay tender.
Frequently Asked Questions:
Absolutely! Homemade meatballs work perfectly, just make sure they’re cooked through before adding to the slow cooker or increase cooking time accordingly.
Yes, you can bake the combined meatballs and sauce in a covered dish at 350°F (175°C) for about 45 minutes to an hour, stirring occasionally. Just keep an eye on the sauce to avoid drying out.
Mix a small amount of cornstarch with cold water and stir it into the sauce. Cook on high without the lid for 10-15 minutes to help the sauce thicken up nicely.
It can be made gluten-free by using gluten-free soy sauce and checking that the frozen meatballs and ketchup don’t contain gluten. Always read labels to be sure.
Final Thoughts
This Slow Cooker Sweet and Sour Meatballs Recipe holds a special place in my weeknight rotation—it’s reliable, tasty, and makes everyone at the table happy. I hope you’ll find it just as comforting and fun to make. Give it a try and let your slow cooker do the magic while you relax!
Print
Slow Cooker Sweet and Sour Meatballs Recipe
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Sweet and Sour Meatballs recipe combines tender frozen meatballs with a vibrant sauce made from pineapple, bell peppers, and a tangy sweet and sour mixture. Perfect for an easy and flavorful meal, it requires minimal prep and slow cooks to perfection, making it an ideal dish for busy days.
Ingredients
Meatballs and Vegetables
- 1 (28 oz) bag frozen meatballs
- 1 (20 oz) can pineapple chunks
- 1 green bell pepper, roughly chopped
- 1 red bell pepper, roughly chopped
Sweet and Sour Sauce
- 1 cup brown sugar
- ¾ cup white vinegar
- ½ cup ketchup
- 3 tablespoons cornstarch
- 3 tablespoons soy sauce
Instructions
- Drain and reserve pineapple juice: Open the can of pineapple chunks and drain the juice into a separate bowl or cup for later use.
- Prepare the slow cooker: Place the frozen meatballs into the slow cooker. Add the drained pineapple chunks and roughly chopped green and red bell peppers on top.
- Mix the sauce: To the reserved pineapple juice, add the brown sugar, white vinegar, ketchup, cornstarch, and soy sauce. Whisk thoroughly until the mixture is smooth and the cornstarch is fully dissolved.
- Combine and cook: Pour the sweet and sour sauce evenly over the meatballs and vegetables in the slow cooker. Cover with the lid.
- Slow cook: Cook on low heat setting for 4-5 hours or on high heat for 2-3 hours, until meatballs are heated through and sauce has thickened.
- Serve: Serve the sweet and sour meatballs hot, ideally over steamed white rice or your favorite side dish. Enjoy!
Notes
- You can substitute frozen turkey or chicken meatballs for a lighter option.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- If you prefer a thicker sauce, mix slightly more cornstarch with water and stir in during the last 30 minutes of cooking.
- Adding chopped onions or garlic to the slow cooker can enhance the flavor.
- This recipe can be doubled for larger gatherings; adjust cooking time accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg

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