These Sweet and Sour Meatballs are a slow cooker delight! Juicy meatballs simmer in a vibrant pineapple-tangy sauce with peppers. Effortless and bold, they’re perfect for busy days or fun gatherings—serve over rice or as appetizers for a sweet, savory treat everyone will love!
Recipe Tips and Tricks
- Meatball Prep: Keep them 1-inch for even cooking—don’t overmix for tenderness.
- Sear Option: Brown meatballs first for richer flavor—optional but tasty!
- Sauce Thickening: Add a cornstarch slurry at the end for a glossy finish.
- Pepper Timing: Toss in bell peppers halfway to keep them crisp.
- Sweetness Check: Taste sauce mid-cook—adjust sugar or vinegar to your liking.
Why You’ll Love This Recipe
You’re going to absolutely adore these Sweet and Sour Meatballs—they’re a slow cooker sensation that’ll brighten your day! You’ll love how the crockpot turns simple meatballs into tender, juicy bites, swimming in a zesty sweet-and-sour sauce that’s bursting with pineapple sweetness, tangy vinegar, and a pop of colorful bell peppers. It’s the kind of dish that fills your kitchen with a mouthwatering aroma, promising a meal that’s both comforting and exciting, perfect for busy weeknights when you need something easy or lively gatherings when you want a crowd-pleaser without the fuss.
The slow cooker makes it a breeze—mix the meatballs, whip up the sauce, and let it all simmer together into a sticky, flavorful masterpiece while you relax. Serve them over fluffy rice for dinner or skewer them as appetizers—either way, you’ve got a versatile, delicious treat that’s so good you’ll be licking the spoon clean. This recipe’s a keeper—pure, tangy bliss in every bite!
Slow Cooker Sweet and Sour Meatballs
Tangy meatballs in sweet-sour pineapple sauce, slow-cooked—crockpot zesty delight!
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs (plain or panko)
- 1 large egg
- 1 teaspoon garlic powder
- Salt and pepper to taste (about ½ teaspoon each)
- 1 tablespoon olive oil (optional, for searing)
- 1 can (20 oz) pineapple chunks, with juice
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ cup brown sugar
- ⅓ cup white vinegar
- ¼ cup low-sodium soy sauce
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh green onions, chopped (for garnish)
- Optional: cooked rice or toothpicks for serving
Instructions
- Hey there, let’s whip up some Sweet and Sour Meatballs that’ll make your slow cooker the star of the show! Start by grabbing a big bowl and mixing the ground beef, breadcrumbs, egg, garlic powder, salt, and pepper—get your hands in there and mix until it’s just combined, no overworking those meatballs! Roll them into 1-inch balls—about 20-24 of ‘em—keeping ‘em nice and even for that perfect cook.
- If you’ve got a skillet and a few minutes, heat that olive oil over medium-high and sear the meatballs—2-3 minutes per side until they’re golden and gorgeous. It’s optional, but that browning adds a sweet little flavor boost! Once done, pop them into your crockpot.
- Now, pour in the pineapple chunks with all that juicy goodness, then toss in the chopped red and green bell peppers—they’re about to add a colorful crunch.
- In a small bowl, whisk together the brown sugar, white vinegar, and soy sauce until it’s a tangy, sweet sauce—pour this over the meatballs and give it a gentle stir to coat ‘em all. Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a rush), and let it simmer away—your kitchen’s going to smell like a sweet-and-sour paradise! About halfway through, if you can, add the bell peppers—they’ll stay nice and crisp that way.
- When it’s done, the meatballs should be tender and the sauce sticky—taste it and tweak the sugar or vinegar if you want it sweeter or tangier.
- For a thicker sauce, mix the cornstarch with 2 tablespoons water, stir it in, and let it sit on “keep warm” for 10 minutes. Scoop ‘em onto plates over rice for a meal, or skewer with toothpicks for apps—sprinkle with chopped green onions for that fresh pop. Grab a fork or a pick and dive into this slow-cooked tangy treat!
Notes
- Sear for flavor—skip it if you’re short on time, still yummy!
- Add peppers midway—keeps them from getting too soft.
- Perfect for parties—make ahead and keep warm in the crockpot!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 413Total Fat 17gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 9gCholesterol 98mgSodium 609mgCarbohydrates 39gFiber 1gSugar 22gProtein 25g
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
- Ground Beef: Lean (80/20) keeps meatballs juicy—mix with pork for extra flavor.
- Breadcrumbs: Plain or panko bind the meatballs—crushed crackers work too.
- Egg: One egg holds it together—essential for structure.
- Pineapple: Canned chunks with juice add sweetness—fresh works with added liquid.
- Bell Peppers: Red or green for color and crunch—yellow swaps in fine.
- Soy Sauce: Low-sodium balances the sweet—tamari for gluten-free.
- Vinegar: White vinegar for tang—apple cider vinegar softens the bite.
- Brown Sugar: Deepens the sweetness—honey or white sugar subs in a pinch.
Variations and Substitutions
These meatballs love a remix! Swap ground beef for turkey, chicken, or a beef-pork blend—adjust seasoning as needed. No pineapple? Use orange juice or apricot preserves for a fruity twist. Trade bell peppers for carrots, zucchini, or even water chestnuts for crunch. Skip breadcrumbs for almond flour or oats if gluten-free—still holds up! Amp up the heat with red pepper flakes, sriracha, or fresh chilies, or keep it mild with extra pineapple. Vegetarian? Try lentil or veggie meatballs—they’ll soak up the sauce. Serve over noodles, quinoa, or as sliders instead of rice—this recipe bends to your pantry and taste buds!
Storage Options
- Refrigerator: Store meatballs and sauce in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs and sauce for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm on the stovetop with a splash of water, or microwave in bursts.
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