Name: Slow Cooker Sweet and Sour Meatballs Recipe
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Cuisine: American
Ingredients: 1 (28 oz) bag frozen meatballs; 1 (20 oz) can pineapple chunks; 1 green bell pepper, roughly chopped; 1 red bell pepper, roughly chopped; 1 cup brown sugar; 3/4 cup white vinegar; 1/2 cup ketchup; 3 tablespoons cornstarch; 3 tablespoons soy sauce

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.

The image shows a black slow cooker filled with about three layers of shiny, brown meatballs covered in a glossy, thick brown sauce. Mixed within and on top of the meatballs are chunks of bright red bell peppers, yellow pineapple pieces, and green bell peppers, adding pops of color. A wooden spoon rests inside the cooker, partially covered in the sauce. The background and surface are a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh green bell pepper pieces, fresh red bell pepper pieces, a small white ceramic bowl of golden brown sugar crystals, a small white ceramic bowl of clear white vinegar, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of pale white cornstarch powder, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of fresh bright yellow pineapple chunks, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white plate holds a bed of fluffy white rice as the bottom layer, topped with four round brown meatballs covered in a shiny orange-brown sauce. Among the meatballs, there are chunks of yellow pineapple and pieces of green bell pepper, all coated in the same sauce that looks thick and glossy, pooling slightly on the rice below. The background is a white marbled surface, adding a clean look to the scene. photo taken with an iphone --ar 2:3 --v 7

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

Sweet and Sour Meatballs - Serving Suggestion

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:

Can I use homemade meatballs for this Slow Cooker Sweet and Sour Meatballs Recipe?

Absolutely! Homemade meatballs work perfectly, just make sure they’re cooked through before adding to the slow cooker or increase cooking time accordingly.

Can I make this recipe in the oven instead of a slow cooker?

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.

How do I thicken the sauce if it’s too runny after cooking?

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.

Is this recipe gluten-free?

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!