Description
This Slow Cooker Sweet and Sour Meatballs recipe combines tender meatballs with vibrant bell peppers and pineapple chunks in a tangy-sweet sauce. Perfect for an effortless and flavorful meal, it cooks gently in the slow cooker making it ideal for busy days.
Ingredients
Scale
Main Ingredients
- 1 (28 oz) bag frozen meatballs
- 1 (20 oz) can pineapple chunks, drained and juice reserved
- 1 green bell pepper, roughly chopped
- 1 red bell pepper, roughly chopped
Sauce Ingredients
- 1 cup brown sugar
- 3/4 cup white vinegar
- 1/2 cup ketchup
- 3 tablespoons cornstarch
- 3 tablespoons soy sauce
Instructions
- Prepare Pineapple and Meatballs: Drain pineapple chunks and reserve the juice in a bowl. Place the frozen meatballs evenly in the slow cooker and top with the drained pineapple chunks and roughly chopped green and red bell peppers.
- Mix Sauce: In the bowl with the reserved pineapple juice, whisk together brown sugar, white vinegar, ketchup, cornstarch, and soy sauce until fully combined and smooth.
- Combine and Cook: Pour the prepared sauce over the meatballs and vegetables in the slow cooker. Cover and cook on low for 5 hours or high for 3 hours until meatballs are hot and sauce has thickened.
- Serve: Once cooked, stir gently to coat meatballs in sauce. Serve hot, ideally over white rice for a complete meal. Enjoy your flavorful, slow-cooked sweet and sour meatballs.
Notes
- Use frozen meatballs for convenience and consistent texture.
- If you want a thicker sauce, you may add an extra tablespoon of cornstarch mixed with water.
- For a gluten-free version, use gluten-free soy sauce.
- Adding chopped onions or garlic can enhance flavor if desired.
- Serve with steamed white rice or noodles to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
