Have you ever craved that perfect balance of tangy sweetness combined with savory, tender meatballs without spending hours in the kitchen? This Slow Cooker Sweet and Sour Meatballs recipe delivers restaurant-quality results with minimal effort. Making this beloved dish at home not only saves money but also allows you to control the ingredients, avoid preservatives, and customize flavors to your family's preferences. Whether you're planning a weeknight dinner, hosting a party, or meal prepping for the week ahead, this slow cooker meatballs recipe transforms simple ingredients into an irresistible meal that pleases everyone. The beauty of using a slow cooker lies in its hands-off approach—simply combine your ingredients, set it, and return to perfectly glazed, flavor-packed meatballs.

Ingredients List

    • 2 pounds frozen or homemade meatballs (beef, pork, turkey, or chicken)
    • 1 can (20 oz) pineapple chunks, drained (reserve juice)
    • 1 large red bell pepper, cut into 1-inch pieces
    • 1 large green bell pepper, cut into 1-inch pieces
    • 1 medium onion, cut into chunks
    • Optional: 1 cup baby carrots, halved

For the Sauce:

    • 1 cup sweet and sour sauce (store-bought or homemade)
    • ½ cup ketchup
    • ⅓ cup brown sugar, packed
    • ¼ cup rice vinegar or apple cider vinegar
    • 2 tablespoons soy sauce
    • 1 tablespoon cornstarch mixed with 2 tablespoons water
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 4 hours on low or 2 hours on high

Total time: 4 hours 15 minutes

This slow cooker approach requires significantly less active time than traditional stovetop methods. Plan to start cooking in the morning for a ready-by-dinner meal, or prep the night before and refrigerate ingredients for even faster assembly.

Step-by-Step Instructions

Step 1: Prepare the Sauce Base In a medium mixing bowl, whisk together the sweet and sour sauce, ketchup, brown sugar, vinegar, soy sauce, garlic, and ginger until smooth. This creates the signature tangy-sweet coating that makes this Slow Cooker Sweet and Sour Meatballs recipe so addictive.

Step 2: Layer the Slow Cooker Place the frozen meatballs in the bottom of your slow cooker. There's no need to thaw them first—this is a major time-saver! Pour the sauce mixture over the meatballs and gently stir to coat evenly.

Step 3: Add Vegetables Layer the pineapple chunks, bell peppers, onions, and optional carrots over the meatballs. These vegetables will soften beautifully while absorbing the delicious sauce. For this slow cooker meatballs recipe, adding vegetables during the last 1-2 hours keeps them from becoming mushy.

Step 4: Cook Low and Slow Cover and cook on low for 3-4 hours or high for 1.5-2 hours. The meatballs should reach an internal temperature of 165°F and the sauce will reduce and thicken naturally.

Step 5: Thicken the Sauce About 30 minutes before serving, mix cornstarch with water to create a slurry. Stir this into the slow cooker to achieve that glossy, restaurant-style coating. Allow the mixture to cook uncovered for the final 20-30 minutes.

Step 6: Serve and Garnish Gently stir before serving. Pair with steamed rice, cauliflower rice, or noodles. Garnish with sesame seeds and sliced green onions for a professional presentation.

Nutritional Information

Nutritional Information

Per serving (serves 6):

    • Calories: 385
    • Protein: 24g
    • Carbohydrates: 42g
    • Fat: 14g
    • Fiber: 3g
    • Vitamin C: 85% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Protein Swaps: Use turkey or chicken meatballs to reduce fat content, or try plant-based meatballs for a vegetarian version.

Gluten-Free Option: Choose gluten-free meatballs and substitute tamari for soy sauce.

Spice It Up: Add red pepper flakes or sriracha to the sauce for a sweet-and-spicy kick.

Meal Prep Magic: Double the batch and freeze half before adding vegetables. Thaw and cook whenever needed for an instant dinner solution.

Slow Cooker Size: This recipe works best in a 4-6 quart slow cooker. Avoid overfilling beyond two-thirds capacity for even cooking.

Common Mistakes to Avoid

Overcooking Vegetables: Adding peppers and pineapple at the beginning results in mushy texture. Add them halfway through cooking or during the last hour for better results.

Skipping the Cornstarch: Without thickening the sauce, you'll end up with watery liquid instead of a glossy glaze. Always use the cornstarch slurry for proper consistency.

Using Low-Quality Meatballs: Cheap meatballs often contain fillers that break down during slow cooking. Invest in quality frozen meatballs or make your own for superior flavor and texture.

Opening the Lid Frequently: Every time you lift the lid, you add 15-20 minutes to cooking time. Resist the urge to check constantly—trust the process!

Storage / Leftovers Tips

Store leftover Slow Cooker Sweet and Sour Meatballs in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. For freezing, place cooled meatballs and sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, use the microwave in 1-minute intervals, stirring between each, or warm gently on the stovetop over medium-low heat with a splash of water or broth to prevent drying. Avoid reheating in the slow cooker as it can overcook the meatballs. For best texture retention with this slow cooker meatballs recipe, store the sauce separately from the meatballs when possible, then recombine when reheating.