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Sweet and Sour Crockpot Meatballs over Rice
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Saucepan

Ingredients
  

  • 1 pound frozen meatballs
  • 1 (20-ounce) can pineapple chunks in juice
  • 1 red bell pepper, sliced
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 3 cups cooked rice, for serving
  • 2 green onions, sliced, for garnish

Instructions
 

  • Pour the pineapple juice from the can into a mixing bowl. Add the brown sugar, ketchup, soy sauce, and rice vinegar. Stir until the sugar dissolves completely.
  • Place the frozen meatballs, pineapple chunks, and sliced red bell pepper into the slow cooker. Pour the mixed sauce over everything and stir to coat the meatballs evenly.
  • Cover the slow cooker and cook on low for 4 hours.
  • Spoon the meatballs, pineapple, and peppers over the cooked rice. Top each serving with sliced green onions.

Notes

Set the slow cooker to warm once the cooking time ends so the sauce stays glossy during serving. If you want thicker sauce, stir in a slurry of 1 teaspoon cornstarch and 1 tablespoon water during the final 30 minutes. Leftovers keep well in the fridge for two days and reheat gently on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Saucepan