Crock Pot Sweet And Sour Meatballs

5 from 5 votes

Crock Pot Sweet And Sour Meatballs

These Crock Pot Sweet and Sour Meatballs are made with the help of your slow cooker and have a unique sweet and sour taste that everyone will love. Serve over rice, noodles, or as a fun party appetizer!

Prep Time5

Cook Time2 30

Total Time2 35

Course: Main Course

Cuisine: American

Servings:

Calories: 555kcal

Author: Ryan Allen

Equipment

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 tbsp Worcestershire sauce
1 tbsp 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

The meatballs can be added directly from the freezer without the need for thawing beforehand.
When buying meatballs, ensure that they are unseasoned as Italian-style meatballs may alter the flavor of the recipe.
To prevent the pineapple chunks from becoming mushy, adding them towards the end of the cooking process rather than cooking them for too long.
The sauce will thicken as it begins to cool, so if you want a thinner sauce, add in additional pineapple juice or chicken broth.
Storing: After cooling the leftovers, transfer them to an airtight container and store in the refrigerator for a maximum of five days.
Freezing: Ensure that the leftovers have cooled down completely before transferring them to a container or bag suitable for freezing. Label the container or bag and freeze for up to three months. To serve, thaw the leftovers in the refrigerator overnight and then reheat them gently over low heat on the stovetop until they are warmed through.

Nutrition