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Sweet and sour crockpot meatballs in a white bowl with bell peppers, pineapple chunks, and green onion garnish

Sweet and Sour Crockpot Meatballs

These sweet and sour crockpot meatballs are the ultimate combination of tangy, sweet, and savory flavors. Perfect as a party appetizer or effortless weeknight dinner, this easy crockpot meatballs recipe combines juicy pineapple, vibrant bell peppers, and hearty meatballs with a homemade sweet and sour sauce. Give this slow cooker sweet and sour meatballs recipe a try for your next meal or gathering—they're bound to be a crowd favorite!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 20 oz can pineapple chunks in 100% juice reserve the juice for the sauce!
  • 1/4 cup cornstarch for thickening the sauce
  • 3/4 cup packed light brown sugar
  • 1/4 cup honey a natural sweetener for balance
  • 2/3 cup apple cider vinegar adds the perfect hint of tanginess
  • 2 Tbsp reduced sodium soy sauce
  • 2 Tbsp ketchup brings a familiar touch to the sauce
  • 2 Tbsp BBQ sauce adds smoky depth to the flavor
  • 1 28 oz bag frozen meatballs homestyle or plain work best
  • 1 medium green bell pepper chopped into 1-inch pieces
  • 1 medium red bell pepper chopped into 1-inch pieces
  • as needed sliced green onions optional, for garnish

Equipment

  • 6-quart slow cooker

Method
 

  1. Place a strainer or sieve over a mixing bowl and drain the pineapple chunks, reserving the juice in the bowl. Set the pineapple aside for later.
  2. Whisk 1/4 cup cornstarch into the reserved pineapple juice until smooth. Add brown sugar, honey, apple cider vinegar, soy sauce, ketchup, and BBQ sauce. Mix until well combined and set aside.
  3. Add frozen meatballs, green and red bell peppers, and the drained pineapple chunks to your slow cooker. Pour the sauce evenly over everything and stir to coat the meatballs completely.
  4. Cover and cook on LOW for 2-3 hours. Then, uncover, switch to HIGH, and cook for an additional 30-60 minutes to let the sauce thicken. If the sauce isn’t thickening to your liking, transfer it to a stovetop pot, simmer, and stir until it reaches desired consistency.
  5. Scoop out the meatballs and sauce into a serving bowl. Garnish with sliced green onions, serve hot, and enjoy!

Notes

For a larger gathering, double the recipe but ensure your slow cooker is only half full for even cooking. If using fresh pineapple, grab a cup of pineapple juice for the sauce. To thicken the sauce faster, transfer it to the stovetop. These meatballs pair beautifully with rice, noodles, or steamed veggies. Store leftovers in an airtight container in the fridge for up to 3 days.