This recipe is one of my go-to’s when I want something easy, comforting, and super flavorful without a lot of work. Just toss everything into the slow cooker and let it do its thing. The sauce is tangy, sweet, and sticky—in the best way. It smells amazing as it cooks and tastes even better.
Why I Love This Recipe
I first made this when I had guests coming over but no time to cook a big meal. I threw it together in the morning and by dinnertime, my house smelled incredible. Everyone raved, and it’s been in the rotation ever since. It’s a cozy, no-fuss crowd-pleaser.
- No browning or stovetop work—just dump and go
- You can use frozen meatballs
- The sauce is homemade but super easy
- Great for potlucks or lazy weekends
Servings and Cook Time
Servings: 6
Cook Time: 4 hours on low or 2 hours on high
Macros (Per Serving – Approximate)
- Calories: 375
- Protein: 18g
- Fat: 17g
- Carbs: 38g
- Fiber: 2g
- Sugar: 24g
Why This Recipe Works (Quick Science)
Slow cooking helps the sauce thicken naturally without a ton of added thickeners. The cornstarch helps the sugars in the pineapple juice and brown sugar bind with the vinegar to create that classic sweet and sour texture. Meatballs soak up the sauce while staying juicy because they cook gently over time.
Common Mistakes
- Overcooking: Even in a slow cooker, meatballs can dry out if cooked too long. Stick to the time listed.
- Using raw meatballs: This recipe is designed for fully cooked meatballs (fresh or frozen). Raw ones will release too much fat.
- Not stirring the sauce: It helps to mix the sauce ingredients well before pouring over meatballs to avoid clumps of cornstarch.
What You’ll Need
- 1 (32 oz) bag frozen fully-cooked meatballs
- 1 cup pineapple chunks (drained)
- 1 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup brown sugar
- 1/2 cup rice vinegar
- 1/3 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/4 cup pineapple juice (from the can)
- Optional: green onions & sesame seeds for topping
Pro Tips
- Don’t thaw the meatballs—straight from the freezer works best
- Chop bell peppers into bite-size pieces so they cook evenly but keep some texture
- Mix the sauce separately first to dissolve the cornstarch fully
- Use pineapple chunks, not crushed—they hold up better
- Add a dash of chili flakes if you like a little heat
Tools You’ll Need
- 6-quart crockpot
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or silicone spatula
Substitutions and Variations
- Swap rice vinegar for apple cider vinegar if needed
- Use BBQ sauce instead of ketchup for a smoky twist
- Chicken or turkey meatballs work great too
- Add onion chunks or carrots for more veggies
Make Ahead Tips
- You can mix the sauce the night before and store it in the fridge
- Meatballs can be portioned out in advance and kept in the freezer
Recipe and Instructions
Step 1: Add Frozen Meatballs to Crockpot
Place 1 (32 oz) bag of frozen fully-cooked meatballs into the bottom of your crockpot in an even layer.
Step 2: Add Chopped Peppers and Pineapple
Sprinkle 1 cup red bell pepper (chopped), 1/2 cup green bell pepper (chopped), and 1 cup pineapple chunks (drained) over the top of the meatballs.
Step 3: Make the Sweet and Sour Sauce
In a mixing bowl, whisk together:
- 1/2 cup brown sugar
- 1/2 cup rice vinegar
- 1/3 cup ketchup
- 2 tablespoons soy sauce
- 1/4 cup pineapple juice
- 1 tablespoon cornstarch
Mix until smooth.
Step 4: Pour Sauce Over Meatballs
Pour the prepared sauce evenly over the meatballs, peppers, and pineapple in the crockpot. Make sure everything is coated well.
Step 5: Cook on LOW 4 Hours or HIGH 2 Hours
Cover the crockpot with the lid and cook on LOW for 4 hours or HIGH for 2 hours, until the meatballs are heated through and sauce is thickened.
Step 6: Serve and Garnish
Once done, stir gently and serve hot. Top with chopped green onions and sesame seeds if desired. Serve over rice, noodles, or on their own.
Leftovers and Storage
- Store in airtight container in the fridge up to 4 days
- Reheat in the microwave or stovetop with a splash of water
- Freeze in a freezer-safe bag for up to 2 months
Conclusion
This Crockpot Sweet and Sour Meatballs recipe is one of those easy wins that tastes like it took way more effort than it did. Whether you serve it for dinner, meal prep, or bring it to a party, it’s a total hit. I hope you love it as much as I do! Let me know how it turns out for you in the comments or if you have any questions—I’m always happy to help.
What to Serve With
- Steamed jasmine rice
- Stir-fried veggies
- Garlic noodles
- Fried rice
- A fresh cucumber salad
FAQ
Can I use homemade meatballs?
Yes, just make sure they’re fully cooked before adding them to the slow cooker.
Can I make this on the stovetop instead?
Yep! Simmer everything in a pot for about 25–30 minutes until heated through.
Is it spicy?
Not at all. If you want some heat, add red pepper flakes to the sauce.
Can I double this recipe?
Totally—just make sure your crockpot is big enough!