Sweet and Sour Meatballs (Printable Version)
Tender meatballs in tangy pineapple glaze with colorful bell peppers and onions - an effortless slow cooker crowd-pleaser.
# Ingredients:
→ Main Ingredients
01 -
2 pounds frozen meatballs
02 -
2 bell peppers, any color
03 -
½ white onion
04 -
20 oz can of pineapple chunks in juice
→ Sauce Ingredients
05 -
½ cup brown sugar
06 -
½ cup rice vinegar
07 -
¼ cup ketchup
08 -
2 tablespoons soy sauce
09 -
2 tablespoons cornstarch
# Steps:
01 -
Add the frozen meatballs to the slow cooker.
02 -
Remove ribs and seeds from the bell peppers, chop them into chunks, and add to the slow cooker. Peel the onion, cut into chunks, and add to the slow cooker.
03 -
Drain the juice from the pineapple can and set the juice aside. Add the pineapple chunks to the slow cooker.
04 -
Whisk together the reserved pineapple juice, brown sugar, rice vinegar, ketchup, and soy sauce. Mix the cornstarch with 2 tablespoons of water to create a smooth slurry. Whisk the slurry into the pineapple juice mixture.
05 -
Pour the sauce mixture over the meatballs in the slow cooker. Cover and cook on high for 2-3 hours or on low for 4-6 hours until fully heated through and the sauce has thickened.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.
02 -
Avoid freezing as the texture may change.
03 -
Reheat on the stovetop over low heat with a splash of broth if needed, or microwave in short intervals, stirring between each.
04 -
If using homemade meatballs, lightly brown them before adding to the slow cooker to maintain their shape.
05 -
For a thicker sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and cook on high for an additional 15 minutes.