If you’re looking for the ultimate comforting dinner that blends savory, sweet, and tangy all in one bite—Slow Cooker Sweet and Sour Meatballs are your go-to. These saucy, flavorful meatballs simmer slowly until they soak up every drop of their sticky glaze, making them perfect for dinner, potlucks, or even appetizers. The slow cooker does all the hard work while you get to enjoy the aroma building in your kitchen.

This recipe is a weeknight lifesaver and a weekend crowd-pleaser. Whether served over fluffy white rice or paired with roasted veggies, the combo of juicy meatballs and a zesty sauce made from pantry staples hits all the right notes. Plus, the pineapple chunks add a juicy, fruity burst that balances the tang beautifully.

Preparation Phase & Tools to Use

To pull off these sweet and sour meatballs flawlessly, make sure your kitchen is equipped with a few essentials:

Slow Cooker: The hero of the recipe. It ensures the meatballs cook evenly and absorb the sauce over time without drying out. A 4- to 6-quart size works best.
Mixing Bowls: Needed for preparing the sauce and combining any ingredients before transferring them into the cooker.
Tongs or Slotted Spoon: Perfect for serving the meatballs without breaking them apart or transferring too much sauce.

Measuring Cups & Spoons: Accuracy is key for nailing the sweet and sour balance in the sauce.

With just a bit of prep and the right tools, you’ll have a cozy, mouthwatering meal waiting by dinner time.

Ingredients for the Slow Cooker Sweet and Sour Meatballs

Each ingredient in this dish plays a unique role in building its bold, comforting flavor:

Frozen Meatballs: These save time while still offering great texture. Choose homestyle or beef for a hearty base.
Pineapple Chunks: Bring sweetness and a slight acidity that cuts through the richness of the meat.
Bell Peppers (Red and Green): Add color, crunch, and a fresh bite to balance the sticky sauce.

Brown Sugar: Deepens the sweetness with a caramel-like warmth.
Ketchup: A tangy, slightly sweet base that melds all the sauce ingredients together.
White Vinegar: Brings the necessary tang to make the sweet and sour flavors shine.

Soy Sauce: Adds a savory umami punch that rounds out the sauce.
Cornstarch + Water: This slurry thickens the sauce to glossy, luscious perfection.

How To Make the Slow Cooker Sweet and Sour Meatballs

Step 1: Layer the Meatballs and Veggies

Place the frozen meatballs in the bottom of your slow cooker. Scatter the pineapple chunks and sliced bell peppers evenly over the top.

Step 2: Mix Up the Sauce

In a mixing bowl, whisk together the ketchup, brown sugar, vinegar, and soy sauce. Pour this flavorful mixture over the meatballs and vegetables.

Step 3: Slow Cook Until Tender

Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the meatballs are heated through and the flavors have melded.

Step 4: Thicken the Sauce

In the last 20–30 minutes of cooking, stir in the cornstarch slurry. Let it simmer until the sauce thickens.

Step 5: Stir and Serve

Give everything a gentle stir to coat, then serve over warm rice or noodles. Sprinkle with sliced green onions if you like an extra pop of color and flavor.

How to Serve and Store Slow Cooker Sweet and Sour Meatballs

These meatballs are incredibly versatile when it comes to serving. The most popular pairing is with fluffy white rice, which soaks up the sweet and tangy sauce perfectly. You can also serve them with egg noodles, steamed veggies, or even slide a few into a toasted sub roll for a fun sandwich twist.

For storing, let the meatballs cool completely before transferring to an airtight container. They’ll keep well in the fridge for up to 4 days. To freeze, portion them into freezer-safe bags or containers along with the sauce—good for up to 2 months. Reheat gently in the microwave or on the stovetop until hot and bubbly.

Frequently Asked Questions

How can I make these meatballs spicier?

Add a dash of red pepper flakes or a tablespoon of sriracha to the sauce mix for a sweet-heat combo.

Can I use homemade meatballs instead of frozen?

Absolutely! Just make sure to brown them first so they hold up during the slow cooking process.

What’s the best way to reheat leftovers?

For best results, reheat in a saucepan over medium heat, adding a splash of water if needed to loosen the sauce.

Are these suitable for meal prep?

Yes! They store beautifully and the flavors deepen over time, making them a tasty meal prep option.

Can I double the recipe for a party?

Definitely. Just make sure your slow cooker is large enough to accommodate a double batch without overcrowding.

Do I need to thaw the meatballs first?

No need. Frozen meatballs go straight into the slow cooker—easy and convenient!

Want More Meatball & Slow Cooker Ideas?

If you’re loving these Slow Cooker Sweet and Sour Meatballs, here are more flavorful meals that bring big taste with minimal effort:

Sweet Garlic Chicken in the Crockpot – a bold, sticky-sweet option that’s effortless to make.
Cheesy Garlic Chicken and Broccoli Pasta – creamy, hearty, and packed with comfort.

Philly Cheesesteak Sloppy Joes – a twist on classic comfort food with bold Philly flavors.
Million Dollar Ravioli Casserole – ultra creamy, cheesy, and ideal for busy nights.
Chicken and Stuffing Casserole – cozy, comforting, and crockpot-friendly.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia Pinterest

And I’d love to know how yours turned out—did you serve it with rice or go for something else? Maybe you tossed in extra pineapple? Drop a comment and share your twist.

Let’s inspire each other in the kitchen. Questions and tips are always welcome!

Slow Cooker Sweet and Sour Meatballs

Author: Olivia McKenney
Total Time: 4 hours 10 minutes
Yield: 6 servings

Print Recipe

Description

Slow Cooker Sweet and Sour Meatballs are a delicious fusion of sweet, tangy, and savory flavors that make for the perfect comforting dinner or crowd-pleasing party appetizer. Tender meatballs slow-cooked in a glossy, flavorful sauce with pineapple and peppers—served best over rice or noodles.