Sweet & Sour Meatballs

A bowl of sweet and sour meatballs topped with green onions.

An easy weeknight dinner that tastes delicious! This slow cooker meatball recipe is loaded with pineapple, peppers, and a homemade sweet and sour sauce.

Course Main Course

Cuisine Chinese

Prep Time 5

Cook Time 4

Total Time 4 5

Servings servings

Calories 457kcal

Author Whitney Wright

Ingredients

32 oz frozen pre-cooked meatballs (50 meatballs)
20 oz pineapple tidbits (just 1 can, drain and SAVE the juice!)
1/2 green bell pepper chopped
1/2 red bell pepper chopped
1 cup canned (reserved) pineapple juice
3/4 cup light brown sugar packed
3 tablespoons cornstarch
1/2 cup apple cider vinegar
2 tablespoons ketchup
1 1/2 tablespoons soy sauce

Instructions

Place the frozen meatballs in a large crock pot. Pour the drained crushed pineapple overtop of the meatballs, followed by the red and green chopped peppers. *
In a medium sized bowl whisk the reserved pineapple juice, brown sugar, cornstarch, apple cider vinegar, ketchup, and soy sauce.
Pour the sauce into the crockpot. Stir so that the meatballs are mixed in and covered in the sauce.
Place lid on the slow cooker and cook on low for 5-6 hours, or on high for 3-4 hours.
Serve over rice and garnish with sliced green onions.

Notes

If you prefer everything from scratch, pre-cook your own meatballs and use them in this recipe.

You can use more than half of the peppers. If you're using a particularly small pepper, chop up the full pepper and add all of it to the crock pot.

Add additional vegetables such as tiny corn, water chestnuts or onion.

Storing and Freezing:

Store in an airtight container in the fridge for 4-5 days.

You can freeze this dish — separate from the rice — in a Ziplock bag in the freezer for 1-2 months. Remove from the freezer and let thaw. Put in a large pot and warm on the stove. Serve over rice.

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