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
-
900 g (2 lbs) frozen meatballs
-
240 ml (1 cup) sweet and sour sauce
-
240 ml (1 cup) pineapple chunks (with juice)
-
1 medium bell pepper (≈120 g), chopped
Instructions
-
Place the frozen meatballs evenly at the bottom of your crockpot.
-
Pour the sweet and sour sauce over the meatballs, coating them well.
-
Add the pineapple chunks with their juice to keep the dish moist and flavorful.
-
Scatter chopped bell pepper pieces on top.
-
Cover and cook:
-
LOW for 4–6 hours, or
-
HIGH for 2–3 hours.
-
-
About 10 minutes before serving, gently stir to combine all ingredients and evenly coat with sauce.
-
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