If you crave the perfect mix of tangy, sweet, and savory in every bite, this Crockpot Sweet and Sour Meatballs Recipe absolutely delivers. It’s one of those beloved weeknight wonders that’s as easy to toss together as it is to devour, and the slow cooker does all the heavy lifting. With juicy meatballs simmered in a vibrant sauce of pineapple, peppers, and classic seasonings, this dish brightens up any dinner table while freeing your hands to enjoy your evening. Whether you’re hosting a casual gathering or pulling off a family-friendly meal with zero fuss, this Crockpot Sweet and Sour Meatballs Recipe is about to become your new go-to comfort dish.

Crockpot Sweet and Sour Meatballs Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in the simplicity of these ingredients. Each one plays a special role in crafting the irresistible flavor, color, and texture that define this classic Crockpot Sweet and Sour Meatballs Recipe.

Frozen fully cooked meatballs (32 oz): The heart of the dish; tender, flavorful, and a huge time saver on busy nights.
Pineapple chunks with juice (1 cup): Adds juicy bursts of sweetness and helps create that signature tangy sauce.
Bell peppers, diced (1 cup): Red, green, or yellow peppers lend bright color and fresh crunch.
Brown sugar (1/2 cup): Balances out the vinegar’s tang, creating a delicious, comforting sweetness.
Ketchup (1/2 cup): Brings tangy, tomato-rich body and color to the sauce.
Rice vinegar or white vinegar (1/3 cup): The tang that makes everything pop and ties the flavors together.
Soy sauce (2 tablespoons): Adds savory, umami depth to round out the sweetness.
Cornstarch mixed with water (optional): Stir this in at the end for a nice, glossy-thick sauce if you like.
Chopped green onions & sesame seeds (optional): Sprinkle on right before serving for fresh flavor and extra panache.

How to Make Crockpot Sweet and Sour Meatballs Recipe

Step 1: Whisk Up the Sauce

In a medium mixing bowl, combine the brown sugar, ketchup, rice (or white) vinegar, soy sauce, and the juice from your can of pineapple. Whisk until everything’s lovely, smooth, and combined—this sweet and sour mixture is the bold, crave-able backbone of the entire dish.

Step 2: Layer the Crockpot

Add the frozen meatballs directly to the bottom of your crockpot. Toss in the pineapple chunks and diced bell peppers right on top. Not only do they add flavor, but their vibrant colors make the meal as eye-catching as it is appetizing.

Step 3: Let the Sauce Work Its Magic

Pour your homemade sweet and sour sauce evenly over the meatballs, pineapple, and peppers. Give the mixture a gentle stir, just enough to coat everything without breaking up the meatballs. Pop the lid on, and set the crockpot to low for 4 to 5 hours, or high for 2 to 3 hours. As it cooks, the flavors mingle together, infusing the meatballs with saucy, tangy goodness.

Step 4: Thicken the Sauce (Optional)

If you love a glossy, restaurant-style sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water. About 15 to 20 minutes before serving, stir this slurry into the crockpot. The sauce will thicken beautifully as it finishes cooking, clinging to every meatball for maximum flavor.

Step 5: Garnish and Serve

Right before serving, sprinkle the dish with fresh chopped green onions and a scattering of sesame seeds. These finishing touches add an extra burst of color and a fresh, nutty note to every bite of your Crockpot Sweet and Sour Meatballs Recipe.

How to Serve Crockpot Sweet and Sour Meatballs Recipe

Garnishes

For a show-stopping presentation, I always like to sprinkle chopped green onions and sesame seeds just before serving. The vibrant greens and subtle crunch really pop against the rich, glossy sauce and give your Crockpot Sweet and Sour Meatballs Recipe that irresistible, polished look.

Side Dishes

This recipe is a versatile main that begs to be paired with fluffy steamed rice, nutty brown rice, or even a bowl of saucy noodles. For a lighter spin, cauliflower rice or sautéed Asian greens also make wonderful companions. Don’t forget extra sauce on the side for spooning!

Creative Ways to Present

Hosting a party? Serve the meatballs straight from the crockpot with toothpicks as crowd-pleasing appetizers. For a fun family meal, pile them over rice in colorful bowls, or make sub sandwiches stuffed with saucy meatballs and crunchy peppers for a playful twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Crockpot Sweet and Sour Meatballs Recipe, simply let everything cool to room temperature. Store the meatballs and sauce together in an airtight container; they’ll keep beautifully in the refrigerator for up to 4 days, making easy lunches and dinners a breeze.

Freezing

This recipe is a freezer hero! Scoop cooled meatballs and sauce into a freezer-safe bag or container, making sure to remove as much air as possible. They’ll keep best for up to 2 months. Thaw overnight in the refrigerator before reheating for a quick, make-ahead meal you’ll actually crave.

Reheating

To bring your Crockpot Sweet and Sour Meatballs Recipe back to steaming, saucy life, warm them gently on the stovetop over low heat, or microwave smaller servings in short bursts, stirring often. If the sauce thickens too much, just add a splash of water or pineapple juice to loosen it up.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely! Homemade meatballs work beautifully—just make sure they’re fully cooked before adding them to your slow cooker, since the recipe assumes the meatballs are already cooked through.

What kind of bell peppers work best?

You can use any combination of red, yellow, or green bell peppers. Red and yellow tend to be sweeter and give the dish lots of color, while green adds a fresh earthiness. Mix and match for your perfect balance!

Can I make this Crockpot Sweet and Sour Meatballs Recipe ahead of time?

Yes, this is a fantastic make-ahead meal! Assemble everything in the crockpot insert the night before, store in the fridge, then pop it into the slow cooker and set the timer when you’re ready.

How do I make the sauce thicker?

For a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of water to create a slurry, and stir it into the crockpot in the last 15–20 minutes of cooking. The sauce will thicken as it heats up.

Is this recipe kid-friendly?

Definitely! The sweet and tangy flavors, colorful ingredients, and bite-sized meatballs are a big hit with kids. You can easily adjust the sweetness or tang to suit your family’s taste.

Final Thoughts

This Crockpot Sweet and Sour Meatballs Recipe is as comforting as it is effortless—and it’s always a hit around my table. Give it a whirl, and don’t be surprised if it becomes your family’s new favorite weeknight (and party) meal. Happy slow cooking!

Crockpot Sweet and Sour Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 5 reviews

Author: Emma
Total Time: 4 hours 10 minutes (low)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

These Crockpot Sweet and Sour Meatballs are a delicious and easy-to-make dish perfect for a weeknight dinner or a party. Tender meatballs are cooked in a flavorful sweet and tangy sauce with pineapple and bell peppers, creating a mouthwatering meal that pairs perfectly with rice or noodles.

Ingredients

Scale

For the Meatballs:

1 (32 oz) bag frozen fully cooked meatballs

For the Sauce:

1 cup pineapple chunks (with juice)
1 cup bell peppers, diced (red, green, or yellow)
1/2 cup brown sugar
1/2 cup ketchup
1/3 cup rice vinegar (or white vinegar)
2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Chopped green onions and sesame seeds for garnish (optional)

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Instructions

Prepare the Sauce: In a mixing bowl, whisk together brown sugar, ketchup, vinegar, soy sauce, and pineapple juice from the can.
Cook in Crockpot: Place frozen meatballs in the crockpot and add pineapple chunks and diced bell peppers. Pour the sauce over the top and stir to combine.
Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours, until meatballs are heated through and peppers are tender.
Thicken (Optional): If you prefer a thicker sauce, stir in the cornstarch slurry during the last 15–20 minutes of cooking.
Serve: Garnish with green onions and sesame seeds before serving.

Notes

Serve over steamed rice, cauliflower rice, or noodles.
You can use homemade meatballs if preferred—just make sure they’re fully cooked before adding to the crockpot.

Prep Time: 10 minutes
Cook Time: 4 hours (low) or 2 hours (high)
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-Inspired