Description
A nostalgic and easy recipe for sweet and sour meatballs cooked in a crockpot, blending tangy pineapple with savory flavors.
Ingredients
Scale
- 1 (32 oz) bag frozen fully-cooked meatballs
- 1 (20 oz) can pineapple chunks in juice, undrained
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch pieces
- 1 (12 oz) bottle sweet and sour sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Sliced green onions for garnish
Instructions
- Take your frozen meatballs and dump them right into your slow cooker. No need to thaw them.
- Pour in the entire can of pineapple chunks with juice. Add the chopped bell peppers and onion on top.
- In a separate bowl, whisk together the sweet and sour sauce, brown sugar, soy sauce, and rice vinegar until smooth.
- Pour the sauce mixture over everything in the crockpot and stir gently.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until veggies are tender and meatballs are heated through.
- In a small bowl, mix cornstarch with cold water to make a slurry and stir into the crockpot. Cook for another 15-20 minutes on HIGH until sauce is thickened.
- Garnish with sliced green onions and serve hot over rice or as an appetizer.
Notes
Great for meal prep and tastes even better the next day. Can be made healthier by using lean homemade meatballs and sugar substitutes.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg