Sweet and Sour Meatballs Recipe
Sweet and Sour Meatballs offer a delightful combination of tangy pineapple, savory soy sauce, and tender meatballs simmered to perfection in a slow cooker. This easy, crowd-pleasing dish is perfect for family dinners or entertaining, served best over steamed white rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Sauce Ingredients
- 20 ounce can pineapple chunks in juice (not syrup)
- 1 cup brown sugar
- 2/3 cup rice vinegar
- 1/2 cup ketchup
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Main Ingredient
- 26-32 ounce bag frozen meatballs
Serving
- Steamed white rice, for serving
Instructions
- Prepare the Sauce: In your slow cooker, whisk together pineapple juice from the can, brown sugar, rice vinegar, ketchup, soy sauce, cornstarch, garlic powder, and add generous pinches of kosher salt and freshly cracked black pepper until the mixture is smooth and well combined.
- Add Meatballs: Place the frozen meatballs into the slow cooker with the sauce, then stir gently to ensure each meatball is coated evenly in the sauce mixture.
- Cook the Meatballs: Cover and cook the meatballs on high for 2 to 3 hours or on low for 4 to 5 hours, allowing the flavors to meld and the sauce to thicken.
- Finish with Pineapple Chunks: Stir in the pineapple chunks just before serving to maintain their texture and add a fresh burst of sweetness.
- Serve: Spoon the sweet and sour meatballs over a bed of steamed white rice and enjoy immediately for a comforting and flavorful meal.
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Notes
- Using frozen meatballs makes this recipe quick and convenient, but fresh homemade meatballs can be used for a different texture.
- Adjust the brown sugar to your taste preference if you like it more or less sweet.
- For a thicker sauce, add an additional tablespoon of cornstarch mixed in cold water during the last 30 minutes of cooking.
- This dish pairs perfectly with steamed jasmine or basmati rice.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Find it online: https://recipethrive.com/sweet-and-sour-meatballs-recipe/
