Slow Cooker Sweet and Sour Meatballs
Sweet and sour meatballs are a retro crowd favourite for good reason: they hold well on WARM, and everyone can spear them straight from the pot. Fully cooked frozen meatballs go in straight from the freezer with a quick pineapple, ketchup and rice vinegar sauce. The peppers and pineapple chunks go in near the end so they stay bright.
By Maya Ellison
Published
- Prep Time
- 10 mins
- Cook Time
- 4 hrs 30 mins
- Total Time
- 4 hrs 40 mins
- Servings
- 10 servings
How do you make Slow Cooker Sweet and Sour Meatballs?
Whisk pineapple juice, ketchup, brown sugar, rice vinegar, soy sauce, garlic and ginger in a slow cooker, then stir in 1 kg frozen fully cooked meatballs. Cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the meatballs reach 74°C (165°F) in the centre. Stir in a cornstarch slurry, pineapple chunks and peppers and cook on HIGH for 20-30 minutes more.
- Total time
- 4 hrs 40 mins
- Calories
- 370 per serving
- Protein
- 15 g
- Yield
- 10 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Meatballs
Sauce
To finish
Equipment
Slow cooker (5-6 litre) · Whisk · Instant-read thermometer · Cocktail picks
Quick Directions
Mix the sauce
Whisk the reserved pineapple juice, ketchup, brown sugar, rice vinegar, soy sauce, garlic and ginger in the slow cooker until the sugar dissolves.
Add the meatballs
Stir in the frozen fully cooked meatballs until they are coated in sauce.
Slow cook
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, stirring once halfway, until the meatballs are hot through and reach 74°C (165°F) in the centre.
Thicken and add the peppers
Stir the cornstarch and cold water together, then stir it into the sauce with the pepper pieces and pineapple chunks.
Serve
Sprinkle with green onion and sesame seeds.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker sweet and sour meatballs.
Mix the sauce
Whisk the reserved pineapple juice, ketchup, brown sugar, rice vinegar, soy sauce, garlic and ginger in the slow cooker until the sugar dissolves. Keep the pineapple chunks in the fridge for later.
Add the meatballs
Stir in the frozen fully cooked meatballs until they are coated in sauce. Use only meatballs labelled fully cooked; never add raw meatballs from frozen.
Slow cook
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, stirring once halfway, until the meatballs are hot through and reach 74°C (165°F) in the centre.
Thicken and add the peppers
Stir the cornstarch and cold water together, then stir it into the sauce with the pepper pieces and pineapple chunks. Cover and cook on HIGH for 20-30 minutes, until the sauce is thick and glossy and the peppers are tender-crisp.
Serve
Sprinkle with green onion and sesame seeds. Switch the slow cooker to WARM and serve the meatballs from the pot with cocktail picks, or spoon them over rice for a main course.
Recipe Tips
- Check the package: frozen meatballs must say fully cooked to go into the slow cooker straight from frozen. Even then, test a few from the middle of the pot to make sure they reach 74°C (165°F).
- Don't add extra liquid. The meatballs release moisture as they thaw, and the cornstarch thickens the sauce at the end.
- Taste the sauce before adding the cornstarch. Add a splash more vinegar if it is too sweet, or a spoonful of brown sugar if it is too sharp.
- Cocktail-size meatballs, about 2.5 cm (1 inch) across, are easiest to eat from a pick. Larger meatballs need the longer cooking time.
Variations
- Homemade meatballs: mix 900 g lean ground beef or pork with 1 egg, 40 g (1/2 cup) breadcrumbs, 2 minced garlic cloves, 1 tsp salt and 1/2 tsp pepper. Roll into 2.5 cm balls and bake on a lined tray at 200°C (400°F) for 15-18 minutes, until they reach 71°C (160°F), then add them to the sauce and cook on LOW for 2-3 hours.
- Use frozen fully cooked chicken or turkey meatballs. Like beef ones, they need to reach 74°C (165°F) before serving.
- For a gluten-free version, use tamari instead of soy sauce and choose meatballs labelled gluten-free.
Nutrition (per serving)
| Calories | 370 |
|---|---|
| Protein | 15 g |
| Carbs | 30 g |
| Fat | 21 g |
| Saturated fat | 8 g |
| Fibre | 1.5 g |
| Sugar | 20 g |
| Sodium | 890 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze the meatballs in their sauce for up to 3 months and thaw overnight in the fridge. The peppers soften after freezing.
- Reheat
- Reheat in a covered pan over medium-low heat or in the microwave, stirring, until the meatballs reach 74°C (165°F). Do not reheat leftovers in the slow cooker; heat them first, then hold on WARM.
Slow Cooker Sweet and Sour Meatballs FAQs
Can I put frozen meatballs straight into the slow cooker?
Yes, if they are labelled fully cooked. Fully cooked frozen meatballs only need reheating, so they can go in straight from the freezer as long as they reach 74°C (165°F) in the centre. Never add raw meatballs from frozen.
How long do frozen meatballs take in the slow cooker?
1 kg of frozen fully cooked cocktail meatballs takes about 4-5 hours on LOW or 2-3 hours on HIGH. Check a few from the middle of the pot with a thermometer; they should read 74°C (165°F).
How do I keep meatballs warm for a party?
Once the meatballs are hot through, switch the slow cooker to WARM and keep the lid on between servings. Stir now and then, and add a splash of water if the sauce gets too thick.
What is in sweet and sour sauce for meatballs?
This sauce uses pineapple juice, ketchup, brown sugar, rice vinegar, soy sauce, garlic and ginger, thickened with a little cornstarch. The balance of sugar and vinegar gives it the sweet, tangy taste.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
