Slow Cooker Sweet and Sour Meatballs

These easy slow cooker sweet and sour meatballs are made with frozen meatballs and a quick homemade sauce. Perfect for busy weeknights or party appetizers! Just toss everything in the crockpot and let it do the work.

Easy Sweet and Sour Meatballs Recipe

• 10 pantry ingredients + slow-cooker = minimal prep and a totally hands-off cook.
• Juicy meatballs soak up a glossy, sweet-tangy glaze studded with pineapple and served over tender rice for a delicious, easy dinner.

Ingredients for Sweet and Sour Meatballs

• Pineapple Chunks & Juice: Canned pineapple gives a tropical sweetness and plenty of juice to build the sauce. Substitute fresh pineapple plus 1 cup of pineapple juice.
• Dark Brown Sugar: Deep molasses sweetness balances the vinegar’s tang; light brown sugar works too.
• Rice Vinegar: Adds bright acidity without harshness. White wine vinegar or apple cider vinegar would also work.
• Ketchup: Provides body, tomato umami, and a hint of sweetness. Chili sauce would be a good substitute if you want to add some heat.
• Soy Sauce: Savory backbone and salt; tamari would work as a substitute.
• Cornstarch: Thickens the glaze until silky.
• Garlic Powder: Quick hit of garlicky depth in no time. Use 1 finely minced fresh clove instead.
• Frozen Meatballs: The ultimate shortcut. I prefer all-beef meatballs, but any frozen meatball will do.

How to Make Sweet and Sour Meatballs

Whisk the Sauce: In the slow cooker, whisk pineapple juice, brown sugar, rice vinegar, ketchup, soy sauce, cornstarch, garlic powder, salt, and pepper until smooth.

Add Meatballs: Stir in frozen meatballs, coating each one in sauce.

Slow-Cook: Cover and cook on HIGH 2–3 hours or LOW 4–5 hours until the sauce is glossy and the meatballs are hot through.

Finish & Serve: Fold in pineapple chunks, then spoon the meatballs and sauce over fluffy white rice. Garnish with sliced green onion or sesame seeds if you’re feeling fancy!

Tips for Making Sweet and Sour Meatballs

• Keep it Thick. Give the sauce a thorough whisk before adding meatballs so the cornstarch is fully dissolved and thickens the sauce nicely.
• No Slow Cooker? Simmer everything in a covered Dutch oven at 325°F for about 45 minutes.
• Add Pineapple Later. Wait to add the pineapple until towards the end of the cooking process so it stays intact and doesn’t get mushy.

Make-Ahead Instructions

• Mix the sauce up to 3 days ahead and refrigerate; on cooking day, pour it into the crock, add frozen meatballs, and cook as directed.
• You can also cook the entire dish, cool, and refrigerate for up to 2 days, and then reheat when you’re ready to eat.

Storing Leftovers

Cool completely, then refrigerate meatballs with sauce in an airtight container for up to 4 days.

Freezing Sweet and Sour Meatballs

• Freeze cooled meatballs and sauce in a freezer-safe bag for up to 3 months.
• Lay flat to save space.
• Thaw overnight in the fridge before reheating.

Reheating Sweet and Sour Meatballs

• Warm gently on the stovetop in a saucepan over medium-low heat, stirring occasionally, until warmed through.
• Or heat in the microwave in 30-60 second bursts until warmed through.
• If the sauce thickens too much, loosen with a splash of water or pineapple juice.

Serving Suggestions

• air fryer asparagus
• air fryer green beans
• sesame noodle pasta salad
• quick pickled veggies
• Hawaiian ham and cheese sliders

Try these easy appetizer recipes next!