Go Back

Crockpot Sweet and Sour Meatballs - Easy, Tangy, and Family-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Meatballs: 2 pounds fully cooked meatballs (homemade or frozen; beef, pork, turkey, or chicken)
  • Pineapple: 1 can (20 ounces) pineapple chunks in juice, drained (reserve 1/2 cup juice)
  • Bell pepper: 1 large red bell pepper, cut into 1-inch pieces
  • Onion: 1 medium yellow onion, cut into 1-inch pieces
  • Ketchup: 3/4 cup
  • Brown sugar: 1/3 cup, packed
  • Rice vinegar: 1/3 cup (or apple cider vinegar)
  • Soy sauce: 2 tablespoons (use low-sodium if preferred)
  • Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
  • Ginger: 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • Cornstarch: 2 tablespoons
  • Pineapple juice: 1/2 cup reserved from the can
  • Optional heat: 1–2 teaspoons sriracha or chili flakes
  • Garnish: Sliced green onions and sesame seeds

Method
 

  1. Prep the crockpot: Lightly grease the insert or use a liner to make cleanup easy.
  2. Add the base: Place the meatballs, bell pepper, onion, and pineapple chunks in the crockpot.
  3. Make the sauce: In a bowl, whisk together ketchup, brown sugar, rice vinegar, soy sauce, garlic, ginger, and optional sriracha.
  4. Thicken it: In a separate cup, whisk cornstarch with the 1/2 cup pineapple juice until smooth, then stir into the sauce mixture.
  5. Combine: Pour the sauce over the meatballs and veggies, tossing gently to coat everything evenly.
  6. Cook low and slow: Cover and cook on Low for 4–6 hours or on High for 2–3 hours. The sauce should be glossy and thickened, and the vegetables tender-crisp.
  7. Finish: Stir well. If the sauce seems too thick, add a splash of water; if too thin, uncover and cook another 15–20 minutes on High.
  8. Serve: Top with green onions and sesame seeds. Serve over steamed rice, cauliflower rice, or noodles.