This Slow Cooker Sweet and Sour Meatballs recipe pairs tender, juicy meatballs with a tangy, flavorful pineapple sauce that is delicious served over rice or noodles. This dish is a crowd-pleaser for all ages as the balance of sweet from the brown sugar and pineapple juice and tang from vinegar and ketchup. Top with green onions or sesame seeds for a little extra cheer and serve warm for a comforting, savory-sweet meal.

Why You’ll Love This Recipe:

Place everything into a bowl: Onto the meatballs, combined with pineapple juice, brown sugar and vinegar — make a beautifully tangy sauce that pairs perfectly with the savory meatballs.

Adaptable and Easy: These meatballs can be served next to rice, with noodles, or as a bite before a big party.

For Kids: Flavor combination of sweet and savory that will perfect for both kids and adults.

It’s a good meal prep one: It keeps in the fridge well and is perfect for next-day leftovers.

Key Ingredients:

Every component is crucial to get the ratio of flavors and textures just right. Here’s what to do with them:

Ground Meat: The recipe calls for ground beef, pork, or a combination of both. Pork usually lends a little more moisture and flavor, but beef is a classic choice if you want something leaner.

Breadcrumbs and Milk: These bind the meatballs and keep them tender. Panko breadcrumbs are not necessary, but provide extra texture if you have them, regular breadcrumbs work perfectly well.

Pineapple Juice: The protagonist that adds a sweet and sour flavor, pineapple juice imparts natural sweetness and an island feel. While fresh juice is preferable, canned is also perfectly acceptable.

Brown Sugar: For the sauce, brown sugar provides depth and a hint of molasses. You can vary the amount of sugar somewhat if you want a less sweet sauce.

Vinegar: Rice vinegar or apple cider vinegar adds the tang. Rice vinegar is more mild, and apple cider vinegar adds a little more acidity, so use whichever you prefer.”

Cornstarch Slurry: This gives the sauce body and gloss, making it rich. Note that you always want to mix the cornstarch with cold water before adding it to your hot sauce, otherwise you will get lumps.

For the full list of ingredients with quantities and instructions check the recipe card below

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Instructions:

Prepare the Meatballs

Mix them All Together In A Big Bowl:

1 lb ground meat (beef, pork, or a combination)

1/2 cup breadcrumbs

1/4 cup milk

1 egg

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Mix: With your hands or spoon, mix together until well combined but not way overworked.

Meatballs: Maintain golf-ball-size portions of meat, about 1 inch in diameter, desiring to make them an even size so they cook slightly evenly.

Cook the Meatballs

Heat in a Fry Pan: As the beans cook, add a little bit of oil to a large frying pan and heat medium-high.

Cook the meatballs in batches: Add the meatballs to the skillet in batches, until the skillet is crowded.

Brown on All Sides Cook each batch for 5 to 7 minutes, turning until browned on all sides and cooked through.

Remove: Take cooked meatballs off and onto a plate and set aside while you make the sauce.

Make the Sauce

To make the dough, add the ingredients to a saucepan:

1 cup pineapple juice

1/3 cup brown sugar

1/4 cup vinegar

1/4 cup ketchup

1 tablespoon soy sauce

Simmer: Place the mixture over medium heat and gently simmer.

To thicken the sauce: In a small bowl, combine 1 tablespoon cornstarch and 2 tablespoons of water to make a slurry. Slowly whisk this into the simmering sauce, continuing to whisk until it has thickened.

Combine and Serve

Add Meatballs to Sauce: Drop the browned meatballs into the saucepan, stirring gently to cover each one with sauce.

Combine Simmer: Simmer the meatballs in the sauce for another 5-10 minutes to absorb the flavors.

Serve: Serve the sweet and sour meatballs, over rice or noodles, and sprinkled with finely chopped green onions or sesame seeds if the wish to gild this lily strikes.

Serving Suggestions:

These sweet-and-sour meatballs are very flexible, and you can serve them with any number of things on the side:

Rice: Serve it over fluffy white rice, or fried rice to soak up all that tasty sauce.

Noodles: Serve with Asian-style noodles or spaghetti for a fun twist.

Vegetables: Steamed broccoli, bell peppers or snap peas are a nice balance to the sweet and tangy sauce.

Appetizer Style: If you want these for a party or gathering, serve the meatballs on a platter — toothpicks as finger food. They’re perfect for potlucks!

Storage and Meal Prep Tips:

They keep pretty well, so they’re good for leftovers or make-ahead dinners.

Refrigeration: Leftover meatballs will last in the fridge, in an airtight container, up to 3 days. Reheat in the microwave or over low heat on the stovetop, until warmed through.

Freezing: Meatballs cooked in sauce in a freezer-proof container should be frozen within 2 months. Thaw in the refrigerator overnight and reheat.

Make-Ahead Tip: The meatballs and sauce can be made a day ahead and refrigerated separately. To serve, warm the sauce, add the meatballs and simmer gently until heated through.

Recipe Variations:

This is an easy recipe for sweet and sour meatballs, and it is easily adaptable to your taste or dietary needs.

Chicken or Turkey Meatballs: Substitute ground chicken or turkey for a lighter version.

Add Bell Peppers (and Pineapple Chunks): If you want even more flavor (and color), add diced bell peppers and pineapple chunks to the sauce when you add the meatballs. These will collapse down and contribute a sweet, juicy texture, too.

Spicy kick: Toss a teaspoon of Sriracha or a pinch of red pepper flakes into the sauce for heat.

Gluten-Free Option: Use gluten-free breadcrumbs and tamari (a gluten-free soy sauce substitute) to make this recipe gluten-free.

Conclusion:

Sweet and sour meatballs are a fun, yummy food of the comfort-food variety, with a bright tang sure to please the masses. Whether you plate it with rice for dinner or on a platter for an appetizer, this meatballs always fly. Easily made and flexible for different palates, this recipe is a hit for everything from busy weeknight dinners to celebratory spreads. So make a bat and enjoy little taste of sweet, salty and tangy paradise!