This Sweet and Sour Meatballs recipe is a delightful blend of tangy and savory flavors with tender, juicy meatballs. Perfect for weeknight dinners, potlucks, or parties, the slow cooker does all the work while the rich, flavorful sauce infuses every bite. A true crowd-pleaser that’s both easy and satisfying!
Why You’ll Love This Recipe:
This recipe combines the best of convenience and flavor. With just a few minutes of prep time, the crockpot takes over, slowly cooking the meatballs to tender perfection while allowing the sweet and sour sauce to thicken and meld. The result is a hearty dish that’s great for family dinners, game nights, or entertaining guests. It’s versatile, easily customizable, and reheats beautifully, making it a go-to for meal preps or leftovers. Plus, the ingredients are pantry staples, so you won’t need a special trip to the store.
Recipe Tips and Tricks:
- Keep It Even: If making meatballs from scratch, ensure they’re uniform in size for even cooking.
- Sauté First: Lightly browning the meatballs before adding to the crockpot can enhance their flavor.
- Layer Wisely: Place the meatballs on the bottom for even cooking, then add the sauce and veggies.
- Don’t Overcrowd: If using a smaller crockpot, reduce the ingredients to allow proper cooking.
Sweet and Sour Meatballs
Slow-cooked Sweet and Sour Meatballs with tender meat and tangy sauce—perfect for family dinners or entertaining guests!
Ingredients
- 2 lbs frozen meatballs (or homemade)
- 1 cup pineapple chunks (with juice)
- 1 cup bell peppers, diced
- ½ cup ketchup
- ½ cup brown sugar
- ⅓ cup white vinegar
- 3 tbsp soy sauce
- 2 tbsp cornstarch, mixed with 2 tbsp water
- 1 tsp garlic powder
- 1 tsp ginger powder (optional)
Instructions
- Prepare the Crockpot: Spray the inside of your crockpot with non-stick cooking spray or use a liner for easy cleanup.
- Layer the Ingredients: Place the frozen meatballs at the bottom. Add pineapple chunks (with juice), diced bell peppers, and garlic powder.
- Make the Sauce: In a bowl, whisk together ketchup, brown sugar, vinegar, soy sauce, and ginger powder. Pour over the meatballs.
- Cook Low and Slow: Cover and cook on low for 4 hours or high for 2 hours, stirring occasionally.
- Thicken the Sauce: In the last 15 minutes, mix cornstarch with water and stir into the crockpot. Allow it to thicken.
- Serve and Enjoy: Garnish with sesame seeds or chopped scallions. Serve over rice, noodles, or as-is for a party appetizer!
Notes
- For best flavor, let the meatballs marinate in the sauce for a few minutes before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 560Total Fat 34gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 19gCholesterol 100mgSodium 1634mgCarbohydrates 44gFiber 4gSugar 31gProtein 23g
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: Use frozen pre-cooked meatballs for ease or homemade ones if you prefer. Pork, beef, turkey, or plant-based options work equally well.
- Pineapple Chunks: Provides the signature sweetness and pairs perfectly with the tangy sauce. Use canned or fresh for best results.
- Bell Peppers: Add color and crunch. Use a mix of red, green, or yellow peppers for a vibrant dish.
- Vinegar: White vinegar or apple cider vinegar gives the sauce its tang. Adjust for desired tartness.
- Ketchup: A base for the sauce, providing sweetness and a rich tomato flavor.
- Soy Sauce: Enhances the umami flavor; use low-sodium soy sauce if preferred.
- Cornstarch: Thickens the sauce to coat the meatballs evenly.
Variations and Substitutions:
- Meat Options: Replace traditional meatballs with chicken, turkey, or plant-based alternatives.
- Sauce Tweaks: Substitute honey or maple syrup for brown sugar for a different sweet profile.
- Veggie Add-Ons: Include water chestnuts, broccoli, or snap peas for added crunch and nutrition.
- Spice It Up: Add a dash of chili flakes or sriracha for a spicy twist.
- Gluten-Free: Use gluten-free soy sauce and breadcrumbs to accommodate dietary needs.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or stovetop.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Make-Ahead: Prepare the sauce and chop the vegetables the night before to save time.
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