Sweet and Sour Meatballs Recipe
Meatballs with plenty of vegetables and coated in delicious sweet and sour sauce.
Servings: 6
Ingredients
- 26 oz. frozen homestyle meatballs
- 20 oz. can. pineapple chunks drained
- 8 oz. can sliced water chestnuts drained
- 14.5 oz. can baby corn drained
- 2 bell peppers (I use one red and one green) cut into one-inch pieces
- 1 white onion cut into one-inch pieces
- 2 garlic cloves minced
- 1/4 tsp. red pepper flakes
- 14.5 oz. bottle sweet and sour sauce (I use Sunluck Brand) Or use a can of Contadina Sweet and Sour Sauce
Instructions
- Add the frozen meatballs to the slow cooker.
- Next, add the pineapple and vegetables.
- Add the garlic and red pepper flakes.
- Pour over the sweet and sour sauce. Stir to coat the meatballs and vegetables in the sauce.
- Cook on HIGH for 3 hours or low for 5 hours, stirring occasionally.
- Serve with rice or chow mein noodles and enjoy!
Video
Notes
How to Store:
Store any leftover sweet and sour meatballs in an airtight container and keep in the fridge for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed throughout.
Can I make homemade sweet and sour sauce?
Yes, if you want to make an easy and dye-free sweet and sour sauce, try my easy recipe:
- 1 1/2 cups apricot preserves or grape jelly
- 1 Tbsp. soy sauce
- 2 Tbsp. white wine vinegar
- Broccoli florets
- Cut asparagus
- Snow peas
- Squares of Cabbage
- Serve with rice or chow mein noodles and enjoy.
- You can also enjoy these crock pot sweet and sour meatballs over mashed potatoes.
- They make a delicious party appetizer served with sliced veggies and toothpicks for easy grabbing.
Nutrition
Calories: 678kcal | Carbohydrates: 84g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 760mg | Potassium: 904mg | Fiber: 4g | Sugar: 51g | Vitamin A: 418IU | Vitamin C: 62mg | Calcium: 52mg | Iron: 2mg
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