Not Too Sweet Sour Meatballs Crock Pot
Savor the perfect balance of tangy and savory with these "Not Too Sweet Sour Meatballs" crafted effortlessly in your crock pot. This crowd-pleasing recipe combines tender homemade meatballs—made with a mix of ground beef and pork—simmered in a rich, vibrant sauce featuring ketchup, apple cider vinegar, pineapple juice, and just a touch of brown sugar for subtle sweetness. The slow-cooking process ensures the flavors meld beautifully, while a quick cornstarch slurry adds an irresistibly glossy finish. Ideal for busy weeknights or casual entertaining, these slightly sour meatballs are simple to prepare, offering a hands-off cooking method and a bold, family-friendly result. Serve them over rice, noodles, or even on their own as a hearty appetizer. Keywords: slow cooker meatballs, tangy meatball recipe, crock pot sour meatballs, easy family dinner ideas, party food recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 cup Ketchup
- 0.25 cup Low-sodium soy sauce
- 0.25 cup Apple cider vinegar
- 2 tablespoons Brown sugar
- 0.5 cup Pineapple juice
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, egg, breadcrumbs, salt, black pepper, garlic powder, and onion powder. Mix until just combined.
Roll the mixture into 1-inch meatballs and set aside on a plate.
Heat a large skillet over medium heat. Lightly brown the meatballs in batches, turning occasionally, until they are golden brown on the outside (about 2-3 minutes per side). Do not overcook; the meatballs will finish cooking in the crock pot.
In the crock pot, whisk together the ketchup, soy sauce, apple cider vinegar, brown sugar, and pineapple juice.
Carefully add the browned meatballs to the crock pot and ensure they are evenly coated in the sauce.
Cover the crock pot and cook on low for 4 hours or on high for 2 hours.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the sauce in the crock pot during the last 15 minutes of cooking to thicken it.
Once cooked, taste and adjust seasoning if needed. Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 5067 mg | 220% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 59.5 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 199 mg | 15% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1373 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
