January 23rd, 2017

Slow Cooker Sweet and Sour Meatballs

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Sweet and sour meatballs are one of the things I remember loving for dinner as a kid. These Slow Cooker Sweet and Sour Meatballs remind of the ones my mom used to make, and they couldn’t be any easier.

Slow Cooker Sweet and Sour Meatballs

This is one of those easy weeknight meals I can throw into the Crock Pot in the morning and forget about it.

And I know it will always go over well with my husband–who is a meatball fanatic–and my hungry teenage boys!

The meatballs, the peppers, and the big chunks of pineapple (my personal favorite) all come together in a delicious sweet and tangy sauce that thickens right in your slow cooker.

I’m telling you, this meal practically makes itself!

Slow Cooker Sweet and Sour Meatballs

You can use any kind of sweet or bell peppers you have handy.

I’ve diced up bell peppers to use in this recipe, but I love grabbing a bag of the little sweet peppers and slicing them up for this meal. They just look so pretty, and taste so good!

I also like to use frozen meatballs in this dish for convenience sake, but you could certainly make your own. Just make sure they are fully cooked before you add them to the slow cooker with the rest of the ingredients.

We serve this over rice with a sprinkling of green onions for garnish, but pasta is another delicious option. I hope you love this easy slow cooker meal as much as my family and I do!

Be sure to save this recipe for Slow Cooker Sweet and Sour Meatballs to your favorite Pinterest board for later.

 

Slow Cooker Sweet and Sour Meatballs

 

Slow Cooker Sweet and Sour Meatballs

Meatballs, pineapple and peppers slow cooked in a tangy sweet and sour glaze.

Ingredients

  • 2 dozen frozen meatballs
  • 1 (20 oz.) can pineapple chunks, drained and juices reserved
  • 3/4 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 1/4 cup white vinegar
  • 3 tablespoons soy sauce
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 2 cups diced sweet peppers
  • Hot cooked rice, for serving
  • Sliced green onion, for garnish (optional)

Instructions

  1. Place meatballs in a lightly greased slow cooker. Drain juice from canned pineapple into a glass measuring cup. Add enough water to equal 1 1/2 cups.
  2. Add brown sugar, cornstarch, vinegar, soy sauce, garlic and salt and pepper, to taste, to water/pineapple juice mixture and whisk to combine. Pour over meatballs in slow cooker.
  3. Add drained pineapple and peppers to slow cooker. Cover and cook on low for 4-5 hours, or until sauce has thickened.
  4. Serve over rice. Garnish with green onion, if desired.

Recipe Notes

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2 reviews

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Who Dished It Up First: Adapted from All Recipes

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Comments

  1. Chopsticks stuck into rice is taboo because it is reminiscent of funerals in Asia.

 

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