Name: Crockpot Sweet and Sour Meatballs
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6
Cuisine: Asian-inspired
Ingredients: 2 lbs meatballs (homemade or frozen); 1 cup pineapple chunks (drained, juice reserved); 1 red bell pepper, diced; 1 green bell pepper, diced; 1 small onion, diced; 1 cup ketchup; 3/4 cup brown sugar; 1/3 cup white vinegar; 1/4 cup soy sauce; 2 tbsp cornstarch (optional, for thickening); 2 tbsp water (optional, for cornstarch slurry)

This Crockpot Sweet and Sour Meatballs recipe is a delightful fusion of tangy and sweet flavors. Juicy meatballs are slow-cooked in a rich, flavorful sauce, creating a dish that’s perfect for parties, potlucks, or easy weeknight dinners. With minimal prep, it’s a hands-free way to serve an impressive and tasty meal.

Recipe Tips and Tricks

Use Pre-made Meatballs: For a quicker version, use frozen store-bought meatballs to cut down on prep time.
Sauce Consistency: If the sauce is too runny, you can thicken it with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Layering Tip: Place meatballs at the bottom of the crockpot to ensure even cooking and better flavor absorption.
Double the Recipe: This dish freezes well, so consider making a double batch for meal prep.
Don’t Peek Too Often: Avoid opening the lid during cooking, as it releases heat and increases cooking time.

Why You’ll Love This Recipe

This recipe is the ultimate crowd-pleaser! Its balance of sweet and tangy flavors will tantalize your taste buds, while the slow cooker does all the work. Perfect for busy weekdays, it requires minimal prep and delivers maximum flavor. It’s versatile enough for appetizers or as a main course served over rice or noodles.

Yield: Serves 6

Crockpot Sweet and Sour Meatballs

Juicy meatballs slow-cooked in a tangy sweet-and-sour sauce, perfect for easy dinners, potlucks, or parties.

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 20 minutes

Ingredients

2 lbs meatballs (homemade or frozen)
1 cup pineapple chunks (drained, juice reserved)
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
1 cup ketchup
3/4 cup brown sugar
1/3 cup white vinegar
1/4 cup soy sauce
2 tbsp cornstarch (optional, for thickening)
2 tbsp water (optional, for cornstarch slurry)

Instructions

Prepare the Sauce: In a mixing bowl, whisk together ketchup, brown sugar, vinegar, soy sauce, and 1/4 cup of pineapple juice. Adjust the sweetness and tanginess to taste.
Assemble in Crockpot: Place the meatballs in the bottom of the crockpot. Add the diced bell peppers, onions, and pineapple chunks on top. Pour the sauce evenly over everything.
Cook: Cover and cook on low for 4 hours or high for 2 hours, stirring gently halfway through.
Thicken Sauce (Optional): If you prefer a thicker sauce, mix cornstarch with water to form a slurry. Stir it into the sauce during the last 15 minutes of cooking.
Serve: Serve the meatballs hot, garnished with fresh chopped parsley or sesame seeds. Pair with steamed rice or noodles for a complete meal.

Notes

For a gluten-free version, use gluten-free soy sauce and meatballs.
The sauce can also be made ahead of time and stored in the fridge for up to 3 days.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 618Total Fat 34gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 19gCholesterol 100mgSodium 1962mgCarbohydrates 59gFiber 5gSugar 44gProtein 24g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Meatballs: You can use homemade or frozen meatballs. Homemade gives a fresher taste, while frozen is a time-saver.
Pineapple Chunks: Adds sweetness and a tropical vibe to the dish. Use canned for convenience or fresh for a more vibrant flavor.
Bell Peppers: Red and green bell peppers provide color, crunch, and a slight sweetness that complements the sauce.
Sweet and Sour Sauce: Combining ketchup, brown sugar, vinegar, and soy sauce creates the signature tangy-sweet base. Adjust sweetness to your preference.
Onion: Enhances the savory depth of the dish.

Variations and Substitutions

Protein Options: Swap meatballs with chicken or tofu cubes for a different twist.
Vegetarian Version: Use plant-based meatballs or mushrooms as a substitute for meat.
Sauce Add-ins: Add a splash of orange juice or a tablespoon of honey for a flavor boost.
Spicy Kick: Stir in chili flakes or sriracha for a spicy sweet-and-sour twist.
Low-Carb Option: Replace pineapple chunks with zucchini or cauliflower for a keto-friendly version.

Storage Options

Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop.
Freezing: Allow the meatballs to cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.