Slow Cooker Sweet and Sour Meatballs

Looking for a stress-free dinner that doesn’t skimp on flavor? These slow cooker sweet and sour meatballs are vibrant, tangy, and perfect for busy days. Made with juicy meatballs, sweet pineapple, colorful bell peppers, and a glossy sweet-and-sour sauce, this dish delivers big on flavor with minimal effort.

The slow cooker does all the work, letting the sauce thicken and the ingredients meld together beautifully. You can use a bag of your favorite frozen meatballs or make the dish with homemade meatballs. If you prefer homemade, use our recipe for Italian meatballs or these basic baked meatballs. You can make them a day or two in advance and refrigerate or freeze them for longer storage. It’s always nice to have homemade meatballs in the freezer!

What I Love About This Recipe

• True set-it-and-forget-it cooking. Everything goes straight into the slow cooker, making this recipe ideal for busy days. There’s no stovetop sauce to babysit and no last-minute scrambling—just steady, reliable results.
• Classic sweet-and-sour balance. Brown sugar, vinegar, and pineapple juice work together to create a sauce that’s tangy but not sharp, sweet but not cloying. The flavors mellow and blend as they cook, resulting in a smooth, well-rounded sauce.
• Tender, well-coated meatballs. Slow cooking allows frozen meatballs to heat through gently while absorbing flavor from the sauce. The cornstarch thickens the liquid just enough to cling to every bite.
• Versatile serving options. These meatballs work equally well as a main dish served over rice or as a party appetizer with toothpicks. The flavors are familiar enough for kids and adults alike.
• Easy to customize. Once you understand the base formula, it’s simple to adjust the sweetness, tang, or heat level to suit your taste or the occasion.

Ingredient Notes

• Frozen meatballs – Beef, pork, turkey, or a blend all work well. Choose fully cooked meatballs with neutral seasoning so they don’t compete with the sauce.
• Pineapple chunks – Canned pineapple provides sweetness and acidity. Reserve some of the juice to help thicken the sauce evenly.
• Bell peppers – Green and red peppers add color and mild crunch. Red peppers are sweeter, while green peppers add slight bitterness for balance.
• Brown sugar – Adds depth and caramel notes. Dark brown sugar gives a richer flavor, while light brown sugar keeps the sauce lighter.
• Apple cider vinegar – Provides tang without harshness. Rice vinegar is a good substitute for a softer sour note.
• Soy sauce – Adds salt and umami, grounding the sweetness. Low-sodium soy sauce helps prevent oversalting.
• Cornstarch – Thickens the sauce gradually as it cooks, giving it a glossy, clingy texture.

Steps to Make Sweet and Sour Meatballs

1. Add the frozen meatballs directly to the slow cooker, spreading them out so they heat evenly.
2. Scatter the pineapple chunks and bell pepper pieces over the meatballs to distribute sweetness and texture throughout the dish.
3. Combine the brown sugar, vinegar, and soy sauce, then pour the mixture evenly over everything so the meatballs are fully coated.
4. Whisk the cornstarch into the reserved pineapple juice until smooth, then add it to the slow cooker to ensure even thickening.
5. Cook low and slow to allow the flavors to blend and the sauce to develop body without scorching.
6. Finish with a brief high-heat phase if needed to fully thicken the sauce before serving.

Pro Tips

• Sauce: Stir gently halfway through cooking to redistribute the sauce and prevent sticking.
• Texture: If you prefer softer peppers, add them at the beginning; for more bite, add them halfway through cooking.
• Thickness: If the sauce is thicker than you like, stir in a small splash of pineapple juice or water before serving.
• Batch size: Avoid overfilling the slow cooker so the sauce can circulate and thicken properly.

Recipe Variations

• Spicy: Stir in chili flakes, sambal oelek, or a squirt of Sriracha.
• Honeyed: Replace part of the brown sugar with honey for deeper sweetness.
• Plant-based: Use vegan or vegetarian meatballs.
• Water chestnuts: Add sliced water chestnuts for crunch.
• Onions: Add sliced yellow onion or garnish with green onions for extra color.
• Protein swap: Try with turkey or pork meatballs for a lighter version.

Serving Suggestions

• Serve over steamed white or jasmine rice for a complete meal.
• Pair with chili garlic noodles, stir-fried vegetables, or sautéed bok choy.
• Offer as a party appetizer straight from a slow cooker with toothpicks on the side.
• Stuff into hoagie rolls for a sweet-and-sour meatball sub.

How to Store

• Refrigerate: Store in an airtight container for up to 4 days. The flavors continue to deepen as it sits.
• Freeze: Freeze cooled meatballs and sauce in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent hot spots and maintain sauce texture.