Slow Cooker Sweet and Sour Meatballs
You can’t go wrong with a good meatball recipe and this one has a great twist on flavor! Try Slow Cooker Sweet and Sour Meatballs for a tangy combination of pineapple, peppers, and onion in a delicious, glazed sauce.
Servings 6
Calories 566kcal
Equipment
- Slow Cooker
Ingredients
- 2 pounds frozen meatballs
- 2 bell peppers any color
- ½ white onion
- 20 oz can pineapple chunks in juice
- ½ cup brown sugar
- ½ cup rice vinegar
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
Instructions
- Add meatballs to slow cooker
- Remove ribs and seeds from peppers, chop them into chunks, then add to slow cooker
- Peel onion, cut into chunks, and add to slow cooker
- Drain juice from pineapple and set aside
- Add pineapple chunks to slow cooker
- Whisk together reserved pineapple juice, brown sugar, vinegar, ketchup, and soy sauce
- Mix cornstarch with 2 tablespoons of water until smooth, then whisk slurry into pineapple juice mixture
- Pour mixture over meatballs in slow cooker
- Cover and cook on high for 2-3 hours or low for 4-6 hours until fully heated through and sauce has thickened
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days, and skip freezing since the texture may change.
- Reheat on the stovetop over low heat with a splash of broth if needed, or in the microwave in short intervals, stirring between each.
- Frozen meatballs do not need to be thawed.
- If using homemade meatballs, I recommend lightly browning first to help them hold together.
- To thicken the sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and cook on high for an additional 15 minutes.
Nutrition
Calories: 566kcal | Carbohydrates: 41g | Protein: 27g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 109mg | Sodium: 519mg | Potassium: 714mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1351IU | Vitamin C: 62mg | Calcium: 60mg | Iron: 2mg