Can I use homemade meatballs instead of frozen?

Absolutely! If using raw homemade meatballs, brown them first in a skillet before adding to the slow cooker for food safety. If adding pre-cooked homemade meatballs, they'll work just like the frozen ones.

What kind of vinegar works best in this recipe?

Regular white vinegar gives the classic sweet and sour tang, but apple cider vinegar or rice vinegar also work well, each adding their own subtle flavor differences.

My sauce is too thin. How can I thicken it?

Mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, then stir into the sauce and cook on high for 15-20 minutes with the lid off. Repeat if necessary until desired thickness is reached.

Can I make this recipe in an Instant Pot instead?

Yes! Use the sauté function to mix and heat your sauce ingredients, then add meatballs and peppers. Cook on Manual/Pressure Cook for 5 minutes with a quick release. If the sauce needs thickening, use the sauté function after pressure cooking.

Crock Pot Sweet and Sour Meatballs Recipe

Description

This Crock Pot Sweet and Sour Meatballs recipe is a perfect blend of savory and tangy flavors, slow-cooked to tender perfection. With juicy meatballs, sweet pineapple chunks, crisp green pepper, and a flavorful sweet and sour sauce, this easy dish is great for parties or weeknight dinners. Just add all ingredients to the crock pot and enjoy a hearty meal with minimal effort.

Ingredients

Units Scale

Meatballs and Main Ingredients

- 28 ounce bag frozen meatballs
- 1 green pepper, diced into chunks
- 20 ounce can pineapple chunks in 100% juice (reserve the juice)

Sauce

1 cup brown sugar
2/3 cup vinegar
2 tablespoon soy sauce
3 tablespoon cornstarch
Reserved juice from 20 ounce can pineapple chunks

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Sauce: In a medium bowl, combine the reserved pineapple juice, brown sugar, vinegar, soy sauce, and cornstarch. Whisk until the cornstarch is fully dissolved and the mixture is smooth. This will ensure a lump-free, glossy sauce for the meatballs.
Assemble Ingredients in the Crock Pot: Place the frozen meatballs in the bottom of your crock pot. Add the diced green pepper and pineapple chunks (save the juice for the sauce) evenly over the meatballs.
Add the Sauce: Pour the prepared sweet and sour sauce over the meatballs, peppers, and pineapple. Make sure everything is coated evenly for best flavor.
Cook: Cover the crock pot and cook on low for 4–5 hours or on high for 2–3 hours. Stir once or twice during cooking if you can to ensure even heat and sauce distribution.
Serve: Once done, gently stir the meatballs to coat in the thickened sauce. Serve hot, garnished with green onions or sesame seeds if desired. These meatballs pair great with steamed rice or as an appetizer.

Notes

You can use homemade meatballs instead of frozen, but ensure they are cooked before adding to the crock pot.
For an extra tangy flavor, use apple cider vinegar instead of regular vinegar.
Add red bell pepper or onion for more color and depth of flavor.
To make it gluten-free, use gluten-free soy sauce and meatballs.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: about 5 meatballs with sauce
Calories: 295
Sugar: 28g
Sodium: 640mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 10g
Cholesterol: 25mg