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–+ servings

SLOW COOKER SWEET AND SOUR BEEF MEATBALLS RECIPE

These tender homemade beef meatballs are slowly cooked in a delicious sweet and sour pineapple sauce with colorful bell peppers. They're perfect for family dinners, meal preparation, or serving a crowd.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Dinner, Main Course
Cuisine American
Servings 8

Ingredients
  

  • Meatballs
  • 2 pounds lean ground beef
  • ½ cup plain breadcrumbs
  • 1 large egg
  • ¼ cup whole milk
  • ⅓ cup finely diced yellow onion
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Sweet And Sour Sauce
  • ¾ cup ketchup
  • ⅓ cup packed light brown sugar
  • ⅓ cup apple cider vinegar
  • ¾ cup reserved pineapple juice
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon freshly grated ginger
  • 1 20-ounce can pineapple chunks in juice, drained
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1½ tablespoons cornstarch
  • 2 tablespoons cold water

Instructions
 

  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Combine the ground beef, breadcrumbs, egg, milk, onion, garlic, salt, and pepper in a large bowl.
  • Shape the mixture into approximately 32 evenly sized meatballs. Arrange them on the prepared baking sheet.
  • Bake for 12 to 15 minutes, until lightly browned and firm enough to transfer.
  • Whisk together the ketchup, brown sugar, vinegar, pineapple juice, soy sauce, and ginger.
  • Place the browned meatballs into a lightly greased 6-quart slow cooker. Pour the sauce over the top.
  • Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 2½ hours, until the meatballs reach 160°F.
  • During the final 45 to 60 minutes of cooking, add the pineapple chunks and bell peppers.
  • Mix the cornstarch with cold water. Stir into the sauce, cover, and cook on HIGH for another 15 to 20 minutes until thickened.
  • Gently stir the meatballs to coat with sauce. Serve warm over rice or noodles.

Notes

  • Use lean ground beef to prevent excess grease in the finished sauce.
  • Don't overmix the meatball mixture.
  • Add the pineapple and bell peppers toward the end of cooking for the best texture.
  • Adjust the sweetness with brown sugar or the tanginess with vinegar before adding the sauce to the meatballs.
  • Store leftovers in the refrigerator for up to four days or freeze for up to three months.