Crock Pot Sweet and Sour Meatballs

4.84 from 6 votes
34 Comments

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These Crock Pot Sweet and Sour Meatballs are so yummy and easy to make! With homemade meatballs, pineapple chunks, and a tangy sweet sauce, you are gonna love it! 

A bowl of rice topped with sweet and sour meatballs

Crock Pot Sweet and Sour Meatballs

This Crock Pot Sweet and Sour Meatballs recipe came from the Williams Family way back when our blog began. Since then I have made it dozens of times! They are super easy! If you are in a rush, you can cook this over the stovetop, but cooking it in the crock pot gives the meatballs time to soak up all the sweet and sour flavors. Also, I doubled the sauce recipe on this because my family loves to eat the sauce over rice.. if you aren’t a big sauce fan, feel free to half the sauce part.

A meatball on a fork above a bowl of rice and meatballs

Homemade Meatballs or Store-Bought Meatballs

This recipe includes an actual recipe for meatballs if you want to make your own… but the last few times I have made these I have bought the turkey meatballs at Costco and used those! I have also used the Italian meatballs from Costco and those taste great too (I just feel less guilty eating the turkey meatballs and my kids don’t even know the difference)! I just dump in the meatballs with the sauce (and veggies and pineapple) and dinner is DONE. It is one of those great fix-it and forget-it crock pot meals.

Sweet and Sour Meatballs in a crock pot

What to Serve on the Side

Of course these delicious sweet and sour meatballs go great with rice on the side, but there are other options to consider. A slightly healthier alternative to white rice is quinoa. While still carrying carbohydrates, quinoa packs high protein and fiber into every bite, while decreasing the calorie count by 40 per cup. If you want to go even healthier, consider cauliflower rice, which has roughly 2.5 grams of carbs per cup (compared to 45 grams of carbs per cup for white rice).

Even more great Hawaiian flavors

Can’t get to the islands as often as you’d like, but still enjoy the flavor of Hawaii? This crock pot sweet and sour meatballs isn’t the only way to go. Check out these great options:

Or keep your crock pot cooking even more tasty dishes like these:

How to make Crock Pot Sweet and Sour Meatballs

A bowl of rice topped with sweet and sour meatballs

Crock Pot Sweet and Sour Meatballs

4.84 from 6 votes
These Crock Pot Sweet and Sour Meatballs are such a GREAT weeknight meal when you don't have a lot of time but you want to make a meal the family is going to love.
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dinner, Main Course
Cuisine Hawaiian
Servings 8

Equipment

  • Crock Pot Slow Cooker

Ingredients

For the Meatballs:

For the Rest…

Instructions

  • Mix meatball ingredients together and roll into meatballs. Brown and cook over medium heat in large skillet until cooked through (Or you can roll them and bake them in the oven at 425 for 13-14 minutes).
    Uncooked meatballs lined up on a baking sheet
  • In a small mixing bowl, mix cornstarch and brown sugar. Drain pineapple juice into brown sugar mixture with soy sauce, vinegar, and ketchup.
    A bowl of sweet and sour sauce
  • Add meatballs, peppers, and pineapple tidbits to crock pot and pour sauce over.
    Meatballs, pineapple, peppers, and sauce in a crock pot
  • Cook on low for 2-4 hours or until sauce is thickened.
    Sweet and Sour Meatballs in a crock pot with the lid on
  • Serve over rice.
    A bowl of rice topped with sweet and sour meatballs

Nutrition Information

Calories: 438kcalCarbohydrates: 49gProtein: 18gFat: 19gSaturated Fat: 7gCholesterol: 82mgSodium: 1339mgPotassium: 501mgFiber: 2gSugar: 39gVitamin A: 946IUVitamin C: 47mgCalcium: 74mgIron: 3mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    These were very good! Grated the onion and used bread crumbs since I couldn’t find the crackers. The sauce is the perfect sweet and sour and can probably be used on other meats! Will make this again.

  2. 5 stars
    I don’t know what I was expecting, but this definitely exceeded ALL of my expectations! These meatballs are delightfully delicious and we loved the sauce! Definitely a good call to serve it over rice!

  3. Do you think this would be good with chicken instead of the meatballs? I’m not sure my picky italian family will be able to stomach meatballs any other way besides in spaghetti sauce.

  4. 4 stars
    Made this for the first time tonight, my family loved it, now I can see how it can be a family staple. Will be saving this one

    1. If you are using frozen, you can use 2 pounds. This will coat the meatballs. If you want extra sauce to put over rice you will probably just want to use 1 pound. Hope this helps!

  5. 5 stars
    Made these last year.. They were a big hit!! Couldn’t find cracker crumbs, made crumbs from saltines. Cut down on the ginger, thinking about using the full amount this year. Thanks for a great recipe.

    1. Yes, you can just bring it all to a simmer until the meatballs are heated through. Hope this helps!

  6. It’s funny that I see this on here because I have been making the meatballs, doubling the sauce recipe, and then sticking in my crockpot for YEARS! Cheers to adding it to Pinterest!

  7. Hi – question about the cornstarch. It’s still an ingredient I’m not very familiar with … what does it do for this dish? I’d like to cut it out or substitute it for something less carb-y if possible. Thank you!

    1. Just the “typical” size can.. I think it is around 15-20 oz? I don’t have any in my pantry right now so I can’t tell you exactly lol. Sorry I’m not a huge help with this one!

  8. I made these for lunch today. Oh my, are they amazing! Next time I am adding sliced carrots to up the veggies. But these meatballs are absolutely amazing!
    Thank you for sharing.

  9. My mom has been making this since I was a child, and now I make them for my kids. Exact same recipe! So delicious. I make a huge pan, and we eat them all!

    1. I am retired but I still love ciokong in my CrockPot. recipes are endless and so good. I make a beef roast in mine and use three seasoning packets, Ranch, Peppercorn and Italian. Out of this world taste.

          1. Yes, they can be frozen. Place the cooled meatballs in a freezer safe bag and freeze. Thaw in the refrigerator for 24 hours before reheating. They can be reheated in the microwave, stove top, or in the crock pot again. We recommend adding a little water to the sauce when reheating.

  10. I need to make Waikiki Meatballs for approximately 20 people. Any idea how many servings this recipe provides?

  11. I LOVED these. I never eat leftovers, but there’s no way I was going to let these go to waste. This recipe is definitely going in my favorites! And it was easy too 🙂

    1. Can I use fresh pineapple in this recipe? I don’t have canned at this time. The pineapples are from my garden.