The Country Cook: Crock Pot Sweet & Sour Meatballs

Wednesday, December 23, 2015

Crock Pot Sweet & Sour Meatballs

I could not wait to share this recipe with you today. It turned out so good that even my picky eaters enjoyed it. SCORE! It was so simple to make and my house smelled AMAZING while it cooked. The sauce is a wonderful blend of sweet and tangy. And the meatballs came out so tender!
Now, I sometimes hear from some folks that just do not like the flavor of frozen meatballs. I get that. In the past, frozen meatballs could be a crapshoot. But Johnsonville has taken frozen meatballs to a whole new level with these Homestyle Meatballs
These do not taste like your typical frozen meatballs. They have a lot of flavor and they hold up really well to cooking in the crock pot. And there are no hidden or weird ingredients in these. We really, really enjoyed them. As close to homemade as you can get. They are fully cooked so all you have to do is heat them up. 
When I first put all these ingredients in the slow cooker, I had my doubts that the sauce would thicken up properly. After a couple of hours, the sauce was still pretty liquid-y. So I decided, for the last hour of cooking, I would switch the crock pot over to high. That was the trick right there. It needed to get up to a high enough temperature to thicken the sauce. Within 30 minutes, I could already tell it was getting thick, which is how you want your sweet and sour sauce to be. So good, y'all! This is the perfect swap-out for the usual sweet and sour chicken or pork.
1 (28 oz.) bag Johnsonville Frozen Homestyle Meatballs (28 count)
1 (20 oz.) can pineapple chunks in 100% juice (save juice)
1 green or red pepper, diced 
1 cup brown sugar
2/3 cup vinegar
2 tbsp. soy sauce
3 tbsp. cornstarch
First, drain the juice from your can of pineapple into a medium bowl (you'll need that later for the sauce.) It should give you about a cup of pineapple juice.
Place Johnsonville Homestyle Frozen Meatballs in your 4-6 quart crock pot. 
 Then top meatballs with pineapple chunks and green peppers. 
Add brown sugar, vinegar, soy sauce and cornstarch to the pineapple juice you set aside. Whisk it all together well. 
 Pour sauce over meatballs. 
 Cover and cook on low for 2 hours. 
After a couple of hours, switch your crock pot to high and cook for an additional hour. 
Doing this will thicken the sauce. After an hour, the sauce should be thicker and bubbling around the edges.
You can serve them just like this or over some rice (my personal favorite!)
This is a sponsored conversation written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.


  1. I am making this right now... I tasted sauce after mixing it all up and I am thrilled already... I know it will be delicous!

  2. Hey Veronica - Hope it was a winner for you!

  3. I am going to try this tonight, I'm using turkey meatballs instead. Thank you for the recipe :)

  4. I made this last night for my company, we all loved it. I used turkey meatballs. Yum! Thanks for the recipe!

    1. I bet you looked like a rock star! So glad it was a hit with the guests.

  5. I'm eating it RIGHT NOW! It's so yummy. Great ratio tang/sweet. Though mine didn't turn out as thick as yours did. Oops!

  6. No time for crock pot right now. How could I do this on the stove?


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