Crock Pot Sweet And Sour Meatballs
These Crock Pot sweet and sour meatballs are made with frozen meatballs, juicy pineapple, crisp bell peppers, and a tangy homemade sauce. Just add everything to your slow cooker, let it simmer, and serve over rice, noodles, or as a party appetizer.
Servings: 6
Calories: 555kcal
Ingredients
- 1 (32 oz) bag frozen meatballs
- ¼ cup cornstarch
- 1 cup pineapple chunks (Do not drain. The juice will be used in sauce.)
- 1 medium red bell pepper (cut into 1" pieces)
- 1 medium green bell pepper (cut into 1" pieces)
- 1 cup yellow onion (cut into 1" pieces)
- ½ cup brown sugar
- ½ cup apple cider vinegar
- ⅓ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 3 cloves garlic (minced)
Instructions
- Add meatballs and cornstarch to a 1 gallon freezer bag. Shake until completely coated.
- Place coated meatballs, green pepper, red pepper, and onion to the slow cooker.
- In a medium bowl add juice from pineapple chunks, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, soy sauce, and garlic. Stir together and pour over meatballs and vegetables.
- Cover and cook on high for 2½ hours (or low for 4½ to 5½ hours). 30 minutes before the cooking time is complete, add in the pineapple chunks and recover, and finish cooking.
- Serve over rice and garnish with fresh green onions and sesame seeds. Enjoy!
Notes
- Coating the frozen meatballs in cornstarch before cooking helps the sauce stick and creates a glossy finish.
- Add pineapple chunks during the last 30 minutes of cooking so they keep their texture and don’t turn mushy.
- Avoid stirring too often while cooking to keep the meatballs from breaking apart.
Nutrition
Calories: 555kcal | Carbohydrates: 39g | Protein: 27g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 109mg | Sodium: 420mg | Potassium: 710mg | Fiber: 2g | Sugar: 29g | Vitamin A: 796IU | Vitamin C: 49mg | Calcium: 62mg | Iron: 2mg