Tender meatballs slow-cooked in a tangy, sweet, and savory sauce, making them the perfect appetizer or main dish. With just a few simple ingredients, this dish is easy to prepare and packed with bold flavors, making it a great option for parties, potlucks, or weeknight dinners.
Why You’ll Love This Recipe
- Effortless slow cooking – The crockpot does all the work, making this a set-it-and-forget-it meal.
- Balanced sweet and tangy flavors – A perfect blend of honey, vinegar, and soy sauce.
- Versatile serving options – Enjoy as an appetizer or serve over rice for a hearty meal.
- Great for meal prep – The flavors deepen over time, making great leftovers.
- Crowd-pleaser – A hit with both kids and adults alike.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 lbs frozen meatballs (or homemade)
- 1/2 cup honey
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon cornstarch + 2 tablespoons water (for thickening)
Directions
- Place the meatballs in the crockpot.
- In a bowl, whisk together the honey, ketchup, soy sauce, vinegar, brown sugar, garlic, and ginger.
- Pour the sauce over the meatballs and stir to coat.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- In the last 30 minutes, mix cornstarch with water to create a slurry and stir it into the sauce to thicken.
- Serve warm as an appetizer with toothpicks or over rice as a main dish.
Servings and Timing
- Prep Time: 5 minutes
- Cooking Time: 4 hours
- Total Time: 4 hours 5 minutes
- Servings: 6
- Calories: 290 kcal per serving
Variations
- Spicy Version – Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce.
- Pineapple Twist – Mix in 1 cup of pineapple chunks for a tropical touch.
- Gluten-Free – Use gluten-free soy sauce and ensure the meatballs are gluten-free.
- Extra Savory – Stir in 1 tablespoon of hoisin sauce for deeper umami flavor.
- Vegan Option – Use plant-based meatballs and maple syrup instead of honey.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a saucepan over low heat or microwave in 30-second intervals until heated through.
FAQs
Can I use homemade meatballs instead of frozen?
Yes! Brown the homemade meatballs in a skillet before adding them to the crockpot for the best texture.
Can I make this sauce thicker?
Yes, add an extra teaspoon of cornstarch slurry to thicken the sauce further.
What can I serve with sweet and sour meatballs?
Serve them over white rice, fried rice, noodles, or with roasted vegetables.
Can I cook these on the stovetop instead of a crockpot?
Yes! Simmer the meatballs in the sauce on medium-low heat for 25-30 minutes, stirring occasionally.
How can I make this recipe less sweet?
Reduce the honey and brown sugar slightly and add more soy sauce or vinegar to balance the flavors.
Can I double this recipe for a party?
Absolutely! Use a larger crockpot and double all ingredients while keeping the cooking time the same.
Do I need to defrost the frozen meatballs first?
No, they will cook perfectly in the crockpot straight from frozen.
Can I add vegetables to this dish?
Yes, bell peppers, onions, or carrots make great additions and complement the sauce well.
Can I use a different type of vinegar?
Yes, white vinegar or rice vinegar can be substituted for apple cider vinegar.
How do I make the sauce tangier?
Increase the apple cider vinegar slightly for more tangy flavor.
Conclusion
These Sweet and Sour Meatballs in the Crockpot are an easy, flavorful dish that’s perfect for any occasion. Whether served as an appetizer or over rice for a hearty meal, this recipe is guaranteed to be a crowd-pleaser. Try different variations, and enjoy a dish that’s both delicious and effortless!
