Sweet And Sour Meatballs

Sticky, tangy, and loaded with flavor, these crockpot Sweet and Sour Meatballs are the ultimate set-it-and-forget-it-dish!

Course Appetizer / Party Food, Main Course

Cuisine Chinese

Keyword Sweet and sour meatballs

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 487kcal

Add the frozen meatballs to your crockpot or slow cooker.
36 ounce bag frozen meatballs
Drain the canned pineapple chunks and set the juice aside for later. Add the pineapple, bell peppers and onions to the meatballs.
20 ounce can pineapple chunks, 1 small red bell pepper, 1 small green bell pepper, 1 small onion
Combine the reserved pineapple juice, apple cider vinegar, brown sugar, granulated sugar, ketchup, soy sauce, and cornstarch in a mixing bowl. Stir until smooth.
½ cup brown sugar, ¼ cup granulated sugar, ⅓ cup apple cider vinegar, ¼ cup ketchup, 2 tablespoons soy sauce, 2 tablespoons cornstarch
Pour the homemade sweet and sour sauce over the meatballs and veggies.
Cover with the lid and cook on low heat for 3 to 5 hours, or until the sauce has thickened and the meatballs are hot all the way through. Give everything a stir about halfway through to keep it cooking evenly. Garnish with green onions, serve and enjoy
Sliced green onions

Cut the veggies into even chunks: Aim for about 1-inch pieces so they soften but still keep some bite after hours in the slow cooker.
Whisk the sauce until smooth before adding it: Make sure the cornstarch is fully dissolved to avoid any lumps once the sauce starts to thicken.
Stir halfway through cooking. This helps keep the tangy sauce evenly distributed and prevents any sticking on the bottom.
Craving a thicker sauce? Remove the lid during the last 20 minutes and bump the heat to high. Stir occasionally while it reduces.