Slow Cooker Sweet and Sour Meatballs Recipe
Looking for an easy-to-make appetizer for your next family gathering? If so, these sweet and sour meatballs are perfect! To save time and energy I purchase a large package of frozen, fully-cooked meatballs at my local grocery store. I thaw them out at room temperature for about an hour or so before tossing them into the slow cooker.
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If you have left-overs you’ll want to store them (after cooling) in your refrigerator. You can also freeze them for later use (in a plastic freezer container) for up to 3 months. Just thaw and reheat for 1 hour in your slow cooker before serving.
Slow Cooker Sweet and Sour Meatballs Recipe
10 oz. jar sweet and sour sauce
1/4 cup packed light brown sugar
3 Tbsp. soy sauce
1/4 tsp. salt
1/2 tsp. ground black pepper
2 1?2 lbs. frozen beef meatballs (fully cooked
1/4 to 1/2 cup green bell pepper, finely chopped
20 ounce can pineapple chunks, drained
I use the largest slow cooker that I own which I think holds 5 quarts. Pour the sweet & sour sauce, brown sugar, soy sauce, salt, ground black pepper and finely chopped green bell pepper into the base of the slow cooker and stir. Gently add in the frozen beef meatballs and the drained can of pineapple chunks. Stir to combine all ingredients.
Place the lid on the slow cooker and turn the heat up to the HIGH setting for one hour. Reduce heat to the low setting for 4-6 hours or until done. Remove from slow cooker and serve immediately as they’re best served warm.
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