Sweet and Sour Meatballs are the ultimate comfort food, blending tender, juicy meatballs with a tangy, glossy sauce that’s bursting with flavor. Perfect for busy days, this dish requires just 10 minutes of prep before letting your slow cooker work its magic for 3 hours. The result? A mouthwatering balance of sweet pineapple, zesty vinegar, and savory meat that’s sure to satisfy every craving.
Each bite offers a delightful contrast of textures—soft, melt-in-your-mouth meatballs coated in a sticky, vibrant sauce. Packed with 21g of protein and a hint of natural sweetness, this dish is as wholesome as it is indulgent. Serve it over rice or as a party appetizer, and watch it disappear in no time!
Ingredients for Sweet and Sour Meatballs
- 10 ounces sweet and sour sauce (1 bottle, or substitute with homemade sauce)
- ¼ cup brown sugar (packed, or substitute with coconut sugar for a healthier option)
- ¼ cup soy sauce (low-sodium soy sauce works well too)
- ½ teaspoon garlic powder (or substitute with 2 minced garlic cloves for fresh flavor)
- 2 pounds frozen meatballs (or use homemade meatballs if preferred)
- 1 medium red bell pepper, cubed (about 1 cup)
- 1 medium green bell pepper, cubed (about 1 cup)
- 1 medium onion, diced (about 1 cup)
- 20 ounces pineapple chunks, drained (1 can, reserve juice for other recipes)
Step-by-Step Instructions
- Prepare the Slow Cooker or Instant Pot: Spray the inside of your slow cooker or Instant Pot with non-stick cooking spray to prevent sticking.
- Combine Ingredients:
- For Slow Cooker: Place all ingredients (meatballs, bell peppers, onion, pineapple chunks, sweet and sour sauce, brown sugar, soy sauce, and garlic powder) into the slow cooker. Stir gently to combine.
- For Instant Pot: Place meatballs in the bottom, then layer with peppers, onions, and pineapple chunks. In a small bowl, mix sweet and sour sauce, brown sugar, soy sauce, and garlic powder. Pour the sauce mixture over the meatballs and vegetables.
- Cook:
- For Slow Cooker: Cover with the lid and cook on low for 2-3 hours or on high for 1-3 hours, until meatballs are warmed through and vegetables are tender.
- For Instant Pot: Secure the lid and turn the knob to SEALING. Press the PRESSURE COOK or MANUAL button and set the timer for 7 minutes.
- Finish Cooking:
- For Instant Pot: Once the timer is done, turn the knob to VENTING for a quick release of pressure. Carefully remove the lid and stir the mixture.
- Serve: Serve the sweet and sour meatballs over rice as a main dish or with toothpicks as a delicious appetizer. Enjoy!
Perfect Pairings: Serving Suggestions
Sweet and Sour Meatballs are incredibly versatile! Serve them over steamed white or brown rice for a hearty main dish. For a lighter option, pair them with cauliflower rice or a crisp green salad. If you’re hosting a party, serve them as an appetizer with toothpicks for easy grabbing. Don’t forget to garnish with sesame seeds or chopped green onions for an extra pop of flavor and color!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave in 30-second intervals until warmed through, or place them back in the slow cooker or Instant Pot on the warm setting for 10-15 minutes. For longer storage, freeze the meatballs and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Recipe Variations to Try
Switch things up by using homemade meatballs instead of frozen for a fresher taste. If you prefer a spicier kick, add 1-2 teaspoons of sriracha to the sauce mixture. For a vegetarian twist, swap the meatballs for plant-based alternatives or even tofu cubes. You can also experiment with different veggies like zucchini or carrots for added texture and flavor.
Time-Saving Hacks
To cut down on prep time, use pre-chopped frozen peppers and onions—they work just as well! If you’re using an Instant Pot, you can skip thawing the meatballs—just add a few extra minutes to the cooking time. For busy weeknights, prep the sauce mixture the night before and store it in the fridge. When you’re ready to cook, simply combine everything and let the slow cooker or Instant Pot do the work!
Equipment Guidance for Success
If using a slow cooker, a 4-6 quart size works best for this recipe. For the Instant Pot, ensure the lid is properly sealed and the knob is set to SEALING before starting. A non-stick cooking spray is your best friend to prevent sticking and make cleanup a breeze. For serving, a large slotted spoon is handy for scooping out the meatballs and veggies without making a mess.
Sweet and Sour Meatballs
Ingredients
- 10 ounces sweet and sour sauce 1 bottle
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/2 teaspoon garlic powder
- 2 pounds frozen meatballs
- 1 red bell pepper medium, cubed
- 1 green bell pepper medium, cubed
- 1 onion medium, diced
- 20 ounces pineapple chunks 1 can, drained
Instructions
- To Make in Slow Cooker: Spray inside of slow cooker with non-stick cooking spray.
- Place all ingredients inside the slow cooker and stir gently.
- Place lid on slow cooker. Cook on low for 2-3 hours or on high for 1-3 hours. (or until meatballs are warmed through)
- Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.
- To Make in Instant Pot: Place meatballs in the bottom of the Instant Pot. Top with the peppers, onions and undrained pineapple chunks.
- In a small bowl, mix together sweet and sour sauce, brown sugar, soy sauce, and garlic powder. Pour on top of meatballs and vegetables.
- Place the lid on the Instant Pot and turn the knob to SEALING.
- Push the PRESSURE COOK or MANUAL button and set the timer for 7 minutes.
- When the timer is finished, turn the knob to VENTING to do a QUICK RELEASE of the pressure. Remove the lid and stir.
- Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.