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A family favorite for parties or easy weeknight dinners these crockpot sweet and sour meatballs are pure comfort food with barely any prep. You just toss affordable ingredients into your slow cooker walk away and come back hours later to a bubbling dish of tender meatballs in a tangy sweet glaze that everyone will want seconds of.
I first made this for a holiday open house and could hardly keep up with everyone coming back for more. Now it is my default for any event where I want to serve something warm and hands off.
Ingredients
- Canned pineapple chunks with juice: The juice brings natural sweetness and plenty of tanginess Choose a brand with no added sugar in the juice
- Honey: Balances the acidity of vinegar and the saltiness of soy sauce Try to use mild honey for a more neutral flavor
- Soy sauce: Gives a savory depth to the sauce Look for low sodium if you want less salt
- Rice wine vinegar: Adds the signature sharp note of sweet and sour sauce Use a mild variety if you can find it
- Ketchup: Adds a rich tomato tang and deepens the color Go for classic instead of organic artisan unless you like a sweeter profile
- Frozen homestyle meatballs: A convenient foundation Choose beef or turkey based on what you like best or what is available
- Water: Needed for creating the cornstarch slurry Filtered water is best if your tap has a strong flavor
- Cornstarch: Thickens the sauce for that classic glossy finish Fresh cornstarch clumps less
- Sliced green onions: Optional garnish Brightens up the finished dish and adds a fresh bite
Instructions
- Combine the Sauce:
- Spray your slow cooker insert with oil to minimize sticking. Add pineapple chunks with all their juice honey soy sauce rice wine vinegar and ketchup. Stir until totally mixed and the honey is dissolved in the liquid.
- Coat the Meatballs:
- Add the frozen homestyle meatballs to your slow cooker. Mix everything so each meatball is peeked out a little and they all get a good dose of sauce around them.
- Slow Cook Until Tender:
- Cover the crockpot and set to low. Let cook for at least four hours and up to six. Check at four and the sauce should be bubbling and the meatballs completely heated through. If they are not hot enough give them more time.
- Thicken the Sauce:
- In a small bowl stir together water and cornstarch until perfectly smooth and no lumps remain. Pour this slurry evenly over the meatballs in the slow cooker and give everything a gentle mix. Leave the lid off on high for about thirty minutes so the sauce turns thick and glossy.
- Finish and Serve:
- When the sauce is thickened scatter with sliced green onions if you like that pop of color. Serve the steamy meatballs and sauce over a mound of fluffy cooked white rice and watch everyone dig in.
When I serve this at potlucks someone always asks about the magic ingredient and the answer is always that tangy pineapple with every bite a memory of summer days and family gatherings.
Storage Tips
Let any leftovers cool fully before transferring them to an airtight container. Store in the refrigerator for up to three days. These meatballs are also freezer friendly for up to two months. When ready to eat thaw in the fridge overnight then reheat gently on the stove or microwave until piping hot. If the sauce looks too thick after chilling splash in a little pineapple juice or water to loosen it up.
Ingredient Substitutions
If you do not have honey you can swap in brown sugar but the flavor will shift to more caramel than floral. White vinegar works in a pinch for rice wine vinegar just use a little less. You can use gluten free tamari for soy sauce to make it gluten free. For a lower fat version choose turkey meatballs.
Serving Suggestions
These meatballs are best with fluffy white rice or sticky jasmine rice. For a lighter option try serving them on cauliflower rice or with steamed broccoli on the side. They also work as a party appetizer right from a toothpick or tucked into Hawaiian rolls for mini sandwiches.
Cultural Context
Sweet and sour sauce is a classic in Chinese-American cooking with countless variations. This crockpot version brings that nostalgic flavor home in a way that is weeknight easy. The combination of pineapple soy sauce and vinegar creates a harmony of flavors that feels both familiar and festive.
Seasonal Adaptations
Serve with grilled pineapple on the side for summer cookouts Stir in bell pepper strips for extra color in the spring Add a dash of chili garlic sauce in winter if you want some warmth
Success Stories
Bring these to any potluck and someone will absolutely ask for the recipe. In our family the kids can never resist scooping extra sauce onto their rice and my friends always ask if I can bring them again next time. They make an easy freezer meal as well just let them cool first before storing away in a zip top bag.
Freezer Meal Conversion
Assemble everything except the cornstarch slurry in a freezer bag and freeze flat. When ready to cook dump the contents straight into the slow cooker and follow the cooking instructions from there. Add the slurry at the end as usual to finish off the sauce.
This is one of those easy go-to crockpot dinners that tastes like so much more work than it is. Serve it up at your next party or family dinner and watch it disappear quick.
Recipe FAQs
- → Can I use fresh pineapple instead of canned?
Yes, use fresh pineapple and include its juice for the best flavor and sweetness balance. Adjust as needed for desired consistency.
- → Do I need to thaw the frozen meatballs first?
No need to thaw frozen meatballs before adding. The slow cooker heats them evenly as they simmer with the sauce.
- → How can I make the sauce thicker or thinner?
Thicken with a cornstarch slurry for a glossy coating, or add chicken broth or pineapple juice for a thinner sauce.
- → What sides go well with these meatballs?
White rice is classic, but steamed vegetables or stir-fried noodles also pair beautifully with the flavors.
- → How should leftovers be stored?
Store meatballs and sauce in an airtight container in the fridge for up to 3 days. Reheat gently for best texture.