Slow Cooker Sweet Sour Meatballs

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This slow cooker sweet and sour meatball recipe transforms ordinary frozen meatballs into an extraordinary meal with minimal effort. The tangy sweet sauce blends perfectly with juicy pineapple chunks and colorful bell peppers for a dish that works equally well as a party appetizer or weeknight dinner over rice.

The combination of sweet pineapple and tangy vinegar creates an irresistible sauce that has converted even my pickiest eaters. I first made these for a neighborhood potluck when I was running late, and they disappeared faster than any other dish. Now they're requested at every gathering!

Ingredients

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• Frozen meatballs: the convenience hero of this recipe choose high quality ones for best flavor
• Bell peppers: any color works add beautiful pops of color and sweetness
• White onion: provides essential aromatic foundation and slight crunch
• Canned pineapple chunks: the star ingredient that brings natural sweetness use the juice for the sauce
• Brown sugar: helps create that signature caramelized sweet and sour flavor
• Rice vinegar: provides the tangy counterpoint to the sweetness lighter than other vinegars
• Ketchup: adds depth and tomato richness to the sauce
• Soy sauce: brings umami and balances the sweetness
• Cornstarch: essential for thickening the sauce to that perfect glossy consistency

Step-by-Step Instructions

Add Meatballs:

Place the frozen meatballs directly into your slow cooker. No need to thaw them first which saves valuable prep time. The slow cooking process will gently warm them through while they absorb all the delicious flavors of the sauce.

Prepare Vegetables:

Chop your bell peppers into 1inch chunks after removing the seeds and ribs. Cut the onion into similarly sized pieces. Having consistent sizes ensures everything cooks evenly and creates perfect bitesized pairings with the meatballs.

Add Fruit:

Drain the pineapple chunks but be sure to reserve the juice as it forms the base of our sauce. Scatter the pineapple chunks over the meatballs and vegetables creating pockets of sweet flavor throughout the dish.

Create Sauce Base:

In a mixing bowl whisk together the reserved pineapple juice brown sugar rice vinegar ketchup and soy sauce until the sugar is mostly dissolved. This combination creates the perfect balance of sweet tangy and savory elements.

Thicken The Sauce:

Mix cornstarch with 2 tablespoons of cool water until completely smooth with no lumps. Whisk this slurry into the sauce mixture. This crucial step ensures your sauce will thicken to the perfect consistency during cooking.

Combine And Cook:

Pour the prepared sauce over everything in the slow cooker making sure all meatballs are coated. Cover and cook on high for 23 hours or low for 46 hours until everything is heated through and the sauce has thickened to a beautiful glaze.

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The pineapple chunks are my absolute favorite part of this recipe. They absorb the sweet and sour flavors while maintaining their juicy texture. My daughter actually started eating bell peppers because of this dish, saying they "taste like candy" when cooked in this sauce!

Serving Suggestions

These meatballs make an impressive presentation served over fluffy white rice, which soaks up the delicious sauce perfectly. For a complete meal, add a side of steamed broccoli or a simple cucumber salad for freshness and crunch.

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If serving as an appetizer, provide decorative toothpicks and small plates. Keep the slow cooker on warm setting so guests can help themselves throughout your gathering. A sprinkle of sesame seeds or sliced green onions adds a beautiful finishing touch.

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Storage And Reheating

These meatballs taste even better the next day as the flavors continue to develop overnight. Store leftovers in an airtight container in the refrigerator for up to four days. I don't recommend freezing as the texture of the peppers and pineapple will change significantly.

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To reheat, the microwave works in a pinch, but for best results, gently warm them in a saucepan over medium-low heat. If the sauce has thickened too much during storage, add a splash of pineapple juice or water to reach your desired consistency.

Ingredient Substitutions

No frozen meatballs? Make your own by combining 1 pound each of ground beef and pork with breadcrumbs, egg, and seasonings. Brown them lightly before adding to ensure they hold their shape.

For a less sweet version, reduce the brown sugar by half and use fresh pineapple instead of canned. The natural sweetness will still come through without being overwhelming.

Rice vinegar provides the best flavor, but apple cider vinegar makes a decent substitute in a pinch. White distilled vinegar is too harsh for this recipe, so avoid using it if possible.

Recipe FAQs

→ Can I use homemade meatballs instead of frozen?

Yes, you can definitely use homemade meatballs. For best results, lightly brown them first to help them maintain their shape during the slow cooking process. This will also add extra flavor to your dish.

→ How do I thicken the sauce if it's too thin?

If your sauce needs thickening, create a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon water until smooth. Stir this into the slow cooker and cook on high for an additional 15 minutes until the sauce reaches your desired consistency.

→ What can I serve with sweet and sour meatballs?

These meatballs pair wonderfully with steamed white rice or cauliflower rice for a complete meal. For appetizers, serve them with toothpicks. You can also complement them with steamed broccoli, a simple green salad, or even some chow mein noodles.

→ Do I need to thaw the frozen meatballs first?

No, you don't need to thaw frozen meatballs before adding them to the slow cooker. They can go in frozen and will cook perfectly in the time specified in the instructions.

→ Can I make this dish ahead of time?

Absolutely! You can prepare everything up to a day ahead. Either combine all ingredients in the slow cooker insert and refrigerate overnight (then start cooking the next day), or fully cook the dish, refrigerate, and reheat when needed. The flavors often improve after resting overnight.

→ Is there a way to make this dish less sweet?

Yes, you can reduce the brown sugar by half and add more rice vinegar or a splash of lime juice to maintain the sweet-sour balance while cutting down on sweetness. You can also use pineapple packed in juice rather than syrup.