Crockpot Sweet and Sour Meatballs (Print-Friendly Version)
Tender meatballs simmered in a tangy pineapple sauce for a delicious slow cooker meal everyone will enjoy.
# Ingredients List:
→ Main
01 -
565 grams canned pineapple chunks in 100% juice, undrained
02 -
120 milliliters honey
03 -
60 milliliters soy sauce
04 -
60 milliliters rice wine vinegar
05 -
15 milliliters ketchup
06 -
907 grams frozen homestyle meatballs
→ Slurry
07 -
60 milliliters water
08 -
16 grams cornstarch
→ Garnish
09 -
Sliced green onions, optional
# How to Make It:
01 -
Lightly coat the slow cooker insert with nonstick spray. Combine pineapple chunks with juice, honey, soy sauce, rice wine vinegar, and ketchup in the insert. Stir until thoroughly blended.
02 -
Add frozen homestyle meatballs to the slow cooker. Mix to ensure all meatballs are evenly coated with the sauce.
03 -
Secure the lid and cook on low heat for 4 to 6 hours until meatballs are heated through and flavors are infused.
04 -
In a small bowl, whisk together water and cornstarch until smooth. Stir the slurry into the slow cooker. Continue cooking for 30 minutes, increasing to high heat if needed, until the sauce thickens.
05 -
Garnish meatballs with sliced green onions if desired. Serve over steamed white rice or as preferred.
# Extra Tips:
01 -
Opt for homestyle meatballs rather than Italian variety for best results.
02 -
For a thinner sauce, the cornstarch slurry can be omitted.
03 -
To increase sauce quantity, add 60 to 120 milliliters chicken broth or pineapple juice after cooking.
04 -
Store leftovers in an airtight container in the refrigerator for up to three days.