I don’t know about you, but some days I just want dinner that practically makes itself. Enter Dump and Go Crockpot Sweet and Sour Meatballs—a recipe that feels like magic for busy weeknights. This is exactly the kind of easy crockpot meals dish that’s perfect when you’ve got errands, kids’ activities, or just zero energy to hover by the stove.
In just five minutes of prep, your slow cooker does all the heavy lifting. You get juicy meatballs bathed in tangy-sweet sauce with pineapple and bell pepper flavor—aka comfort food without the fuss. If you’ve been craving a slow cooker dinner that truly doesn’t demand babysitting, this recipe might just become your new best friend.
Why You’ll Love This Dump and Go Crockpot Sweet and Sour Meatballs
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Minimal effort: dump everything, set it, and forget it.
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Flavorful outcome: the pineapple and sweet and sour sauce bring a bright, balanced taste.
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Versatile serving options: over rice, noodles, or even as appetizers.
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Great for busy weeks: perfect for planning dinners ahead or letting the crockpot work while you’re out.
Dump and Go Crockpot Sweet and Sour Meatballs
- Total Time: 4 hours 5 minutes (approx., LOW setting)
- Yield: 6 servings 1x
Description
A quick and effortless slow cooker dinner that combines juicy meatballs, tangy sweet and sour sauce, and tender pineapple chunks. This “dump and go” crockpot recipe is perfect for busy weeknights when you want maximum flavor with minimal effort.
Ingredients
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900 g (2 lbs) frozen meatballs
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240 ml (1 cup) sweet and sour sauce
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240 ml (1 cup) pineapple chunks (with juice)
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1 medium bell pepper (≈120 g), chopped
Instructions
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Place the frozen meatballs evenly at the bottom of your crockpot.
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Pour the sweet and sour sauce over the meatballs, coating them well.
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Add the pineapple chunks with their juice to keep the dish moist and flavorful.
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Scatter chopped bell pepper pieces on top.
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Cover and cook:
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LOW for 4–6 hours, or
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HIGH for 2–3 hours.
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About 10 minutes before serving, gently stir to combine all ingredients and evenly coat with sauce.
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Serve hot over steamed rice, noodles, or as an appetizer.
Notes
For thicker sauce, mix 1 tbsp cornstarch with cold water and add during the last 15 minutes on HIGH.
Use any meatballs you prefer — beef, turkey, or vegetarian.
Multi-colored bell peppers add color and flavor variety.
Pairs wonderfully with rice, noodles, or steamed veggies.
Store leftovers in the fridge (up to 4 days) or freezer (up to 2 months).
- Prep Time: 5 minutes
- Cook Time: 4–6 hours (LOW) or 2–3 hours (HIGH)
- Category: Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: American
Ingredients
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900 g (2 lbs) frozen meatballs
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240 ml (1 cup) sweet and sour sauce
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240 ml (1 cup) pineapple chunks (with juice)
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1 medium bell pepper (≈120 g), chopped
Instructions
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Place the frozen meatballs directly into the bottom of your crockpot (slow cooker), spreading them out in an even layer.
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Pour the sweet and sour sauce over the meatballs, making sure they’re well coated.
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Add the pineapple chunks along with their juice, which helps keep things moist and adds brightness.
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Chop the bell pepper into bite-sized pieces and scatter them over the top.
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Cover with the crockpot lid and choose your cooking setting:
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LOW for 4 to 6 hours
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HIGH for 2 to 3 hours
The goal is that the meatballs are fully heated, tender, and the sauce is bubbly and infused.
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About 10 minutes before serving, gently stir everything to combine the flavors.
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Serve hot—over steamed rice, noodles, or enjoy as a hearty appetizer.
Cooking Tips & Tricks
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If your sauce seems too thin at the end, you can whisk in a tablespoon of cornstarch mixed with cold water and cook on high for another 15 minutes to thicken.
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Don’t worry if your bell pepper sneaks to the top and doesn’t soak up sauce perfectly—it still softens and adds crunch.
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Use frozen meatballs you already like (beef, turkey, or even vegetarian) — no need to reinvent the wheel.
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For extra color, use a multi‑colored bell pepper (red, yellow, green).
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If serving over rice, let the rice steam just before the meatballs are done so it’s fresh and fluffy.
A Bit of Kitchen Therapy (My Story)
I first tested Dump and Go Crockpot Sweet and Sour Meatballs on one of those days when life felt like a juggling act. My calendar was overflowing, and I mentally begged dinner to just cook itself. I threw everything in the crockpot, forgot about it while doing laundry, and when I came back—boom—this sweet, tangy goodness was waiting for me. My kids devoured it so fast, they even asked for seconds (a rare event).
Since then, it’s been my go-to when I want a slow cooker dinner that doesn’t feel like a scramble. It’s saved me from takeout too many times to count. And the best part? Friends and family always ask for the recipe when they stop by and smell it simmering.
What to Serve It With
This recipe plays beautifully with several sides. Here are some ideas:
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Steamed white or brown rice — classic pairing that lets sauce shine.
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Egg noodles or rice noodles — they’ll soak up the flavors perfectly.
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Cauliflower rice or quinoa — for a lighter, whole grain twist.
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Steamed vegetables (broccoli, green beans, snap peas) — add color and fiber.
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Crispy wonton chips or tortilla chips — especially if you’re serving these as appetizers at a casual gathering.
A crisp green salad on the side helps balance the sweetness. And don’t forget a sprinkling of fresh herbs (like cilantro or green onion) if you have them—they make every dish feel more vibrant.
How to Store & Reheat
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In the fridge: Let leftovers cool to room temperature (no more than 2 hours outside). Transfer to an airtight container and store for up to 3–4 days.
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In the freezer: Place cooled meatballs and sauce in a freezer‑safe container or heavy-duty freezer bag. Freeze for up to 2 months.
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To reheat from fridge: Warm gently on the stovetop over low heat, stirring occasionally, or microwave in short bursts until heated through.
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To reheat from frozen: Thaw overnight in the fridge. Then reheat as above. If time is tight, reheat in your crockpot on LOW for an hour or so until warmed through.
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Tip: If sauce has separated, give a gentle stir or whisk before reheating to bring everything back together.
FAQs (Sweet & Sour Meatballs Edition)
Can I use homemade meatballs instead of frozen?
Yes! Use fully cooked (or at least pre-browned) meatballs. You might want to reduce the cooking time a bit or check earlier to avoid overcooking.
Can I substitute the sweet and sour sauce?
Absolutely. You can use a store-bought brand you like or make a simple version yourself (ketchup + vinegar + sugar + soy sauce). Just ensure the quantity is about 240 ml (1 cup).
What if I don’t like pineapple?
You can omit the pineapple or swap it with mandarin oranges (canned, drained) for a different fruity twist. The sauce loses some of its tanginess, but it still works.
Can I turn this into a freezer meal?
Yes! Assemble but don’t cook. Freeze in a sealed container. When ready, thaw and cook on LOW for 4–6 hours or HIGH 2–3 hours.
When the week feels overwhelming and you need a slow cooker dinner you can trust, Dump and Go Crockpot Sweet and Sour Meatballs delivers flavor and ease. It’s the kind of dish that feels like it belongs in the weekly rotation—because with minimal effort, you get maximum reward. Give it a try tomorrow night, and let your crockpot do the heavy lifting while you reclaim your evening.