This Slow Cooker Sweet and Sour Meatballs recipe combines tender meatballs with a tangy and flavorful sauce made from pineapple, bell peppers, and a sweet vinegar blend. Perfect for parties, family dinners, or meal prep, this effortless crockpot dish delivers a comforting, crowd-pleasing meal with minimal effort and maximum taste.
Recipe Tips and Tricks:
- Use Frozen or Fresh Meatballs: Frozen meatballs save time, but homemade ones add a personal touch. Ensure they’re fully cooked if using fresh.
- Layer for Flavor: Place the meatballs on the bottom to absorb the sauce’s delicious flavors.
- Add Crunch at the End: Stir in diced fresh vegetables at the end of cooking for a crisp texture.
- Adjust Sweetness: Taste the sauce halfway and tweak with more vinegar or sugar for your preferred balance.
- Low and Slow Cooking: Cook on low for better infusion of flavors without drying out the meatballs.
Why You’ll Love This Recipe:
This dish effortlessly combines convenience with mouthwatering results. Whether you’re hosting a game night or planning a simple weeknight meal, the crockpot does all the work, leaving you free for other tasks. The sweet and tangy flavors are a nostalgic favorite, evoking memories of comforting home-cooked meals. Plus, the recipe is endlessly versatile, allowing for personalized adjustments to suit your family’s taste buds.
Slow Cooker Sweet and Sour Meatballs
Tangy slow cooker sweet and sour meatballs with pineapple, peppers, and a flavorful sauce—a perfect crowd-pleasing dish.
Ingredients
- 2 pounds frozen or fresh cooked meatballs
- 1 cup pineapple chunks (with juice)
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Prepare the Ingredients: In a medium bowl, mix ketchup, brown sugar, vinegar, soy sauce, and pineapple juice until smooth. Set aside.
- Layer in the Crockpot: Place meatballs in the slow cooker. Scatter the bell peppers and pineapple chunks over the top.
- Pour the Sauce: Evenly pour the prepared sauce over the meatball mixture. Gently toss to coat everything.
- Cook Low and Slow: Cover and cook on low for 4-5 hours or high for 2-3 hours, stirring occasionally to prevent sticking.
- Thicken the Sauce (Optional): If desired, stir in the cornstarch mixture during the last 30 minutes of cooking for a thicker sauce.
- Serve and Enjoy: Once cooked, garnish with sesame seeds or green onions and serve over rice, noodles, or on its own.
Notes
For best results, avoid lifting the lid frequently to retain heat and cooking consistency.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 323Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 50mgSodium 1273mgCarbohydrates 32gFiber 3gSugar 24gProtein 12g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes in Long Form:
- Meatballs: Store-bought frozen meatballs are a time-saver, but homemade ones allow you to adjust seasoning and texture. Opt for beef, turkey, or plant-based alternatives.
- Bell Peppers: Use a mix of red, yellow, and green bell peppers for vibrant color and a slight variation in sweetness.
- Pineapple: Canned pineapple chunks work well, but fresh pineapple adds a bright, natural sweetness. Include the juice for extra flavor.
- Vinegar: White vinegar creates a classic tang, but apple cider vinegar adds a fruitier depth to the sauce.
- Soy Sauce: Balances sweetness with umami. Substitute with coconut aminos for a soy-free version.
- Brown Sugar and Ketchup: These form the base of the sauce. Adjust sugar for a lighter or richer sweetness.
Variations and Substitutions in Long Form:
- Protein Options: Swap traditional meatballs for turkey, chicken, or plant-based alternatives for a lighter or vegetarian twist.
- Spicy Kick: Add red pepper flakes or sriracha for a spicy version.
- Fruit Variations: Replace pineapple with mango or peaches for a unique flavor.
- Sauce Adjustments: For a richer sauce, add a splash of hoisin or barbecue sauce.
- Texture Changes: Include water chestnuts for crunch or mushrooms for an earthy touch.
Storage Options:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or stovetop.
- Freezing: Place cooled meatballs with sauce in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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