Slow Cooker Sweet and Sour Meatballs
This recipe delivers tender meatballs bathed in a tangy-sweet sauce, effortlessly prepared in a slow cooker. Featuring pineapple, brown sugar, and soy sauce, it's a simple yet flavorful dish that's perfect for a satisfying weeknight meal, served over hot rice.
Equipment
- 1 Slow Cooker
- 1 Whisk For mixing the sauce ingredients
- 1 Measuring Cups and Spoons
- 1 Small Bowl For preparing cornstarch slurry
- 1 Cutting Board and Knife For dicing peppers and mincing garlic
Ingredients
Main
- 2 dozen frozen meatballs
- 1 20 oz. can pineapple chunks drained and juices reserved
- 3/4 cup packed brown sugar
- 3 tablespoons cornstarch
- 1/4 cup white vinegar
- 3 tablespoons soy sauce
- 1 clove garlic minced
- Salt and pepper to taste
- 2 cups diced sweet peppers
- Hot cooked rice for serving
- Sliced green onion for garnish optional
Instructions
- Drain the canned pineapple chunks, reserving the juice for the sauce.
- In a small bowl, combine the reserved pineapple juice, brown sugar, cornstarch, white vinegar, soy sauce, and minced garlic. Whisk thoroughly until smooth.
- Place the frozen meatballs into the slow cooker.
- Pour the prepared sweet and sour sauce mixture evenly over the meatballs in the slow cooker.
- Stir gently to ensure all meatballs are coated with the sauce.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the meatballs are heated through and the sauce has thickened.
- During the last 30-60 minutes of cooking, stir in the drained pineapple chunks and diced sweet peppers.
- Continue cooking until the peppers are tender-crisp.
- Taste the sauce and adjust with salt and pepper if necessary.
- Serve the slow cooker sweet and sour meatballs hot over a bed of freshly cooked rice, garnished with sliced green onions if desired.
Notes
1. For enhanced flavor, consider browning the frozen meatballs in a skillet before adding them to the slow cooker, which adds a layer of savory depth. 2. Ensure the cornstarch slurry is completely smooth before adding to prevent lumps in your sauce. 3. Add the diced sweet peppers and pineapple chunks during the last 30-60 minutes of cooking. This prevents them from becoming overly soft and mushy, retaining some bite and vibrant color. 4. Taste the sauce before serving and adjust seasoning with salt and pepper as needed, keeping in mind the salinity of the soy sauce. 5. Garnish with toasted sesame seeds alongside green onions for an extra layer of flavor and texture.