Description
These Crockpot Sweet and Sour Meatballs are an easy and delicious meal that’s perfect for busy weeknights. The meatballs are cooked in a sweet and sour sauce made with pineapple, honey, and soy sauce, then served over rice.
Ingredients
Units
Scale
- 1 (20 oz) can pineapple chunks in 100% juice (do not drain)
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon ketchup
- 1 (32 oz) bag frozen homestyle meatballs
- 1/4 cup water
- 2 tablespoons cornstarch
- Sliced green onions (optional garnish):
Instructions
- Combine Ingredients: Spray the slow cooker insert with nonstick cooking spray. Add the canned pineapple chunks with the juice (do not drain), honey, soy sauce, rice wine vinegar, and ketchup into the slow cooker. Stir until combined.
- Add Meatballs: Place meatballs into the slow cooker and stir well until all the meatballs are coated in some sauce.
- Cook: Cover with the lid and cook on LOW heat for 4-6 hours.
- Thicken Sauce: In a small bowl, add the water and cornstarch. Mix with a fork until combined. Pour it into the crock pot and let it cook and thicken for an additional 30 minutes. If needed, turn the crock pot to HIGH heat to help thicken things quicker.
- Serve: Sprinkle the meatballs with sliced green onions (if using) and serve the sweet and sour meatballs over a bed of cooked white rice.
Notes
- Meatballs: Use homestyle meatballs and not Italian meatballs.
- Cornstarch Slurry: If you don’t want the sauce too thick, omit the cornstarch slurry entirely.
- More Sauce: If you want more sauce when the cook time is done, try adding ¼ cup to ½ cup of chicken broth and/or pineapple juice.
- Storage: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 500kcal
- Sugar: 50g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
