Slow Cooker Sweet and Sour Meatballs

5 from 1 vote

Slow Cooker Sweet and Sour Meatballs

Slow Cooker Sweet and Sour Meatballs make an easy dinner or appetizer. Simply dump in the pot, and you have tender meatballs with a balanced homemade sauce.

Prep Time10

Cook Time4

Total Time4 10

Servings:

Calories: 397kcal

Author: Karin and Ken

Ingredients

1 cup ketchup
1 cup barbecue sauce
¼ cup brown sugar packed
2 tblsp Worcestershire sauce
3 to 5 dashes hot sauce
2 tblsp Dijon mustard
2 ½ pounds meatballs
¼ cup fresh parsley finely chopped, if desired

Instructions

In a medium bowl, stir together the ketchup, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, and Dijon mustard until well combined. Taste and adjust the hot sauce as desired.
If using homemade meatballs, prepare and bake them at 350°F for 20 minutes before adding them to the slow cooker. You can also use prepared or frozen meatballs.
Place the meatballs in the slow cooker and pour the sauce over them. Stir gently until all the meatballs are evenly coated.
Cover and cook on LOW for 4 hours, stirring occasionally. Larger frozen meatballs may need additional cooking time. Garnish with parsley, if desired, and serve as an appetizer or snack, or over rice for a meal.

Video

Notes

If the sauce is thinner than you'd like, cook the meatballs uncovered on high for 20–30 minutes to let some of the liquid evaporate. For a quicker fix, stir in a cornstarch slurry to thicken the sauce.
Try to open the slow cooker only once, or twice if absolutely necessary. Each time you lift the lid, heat and steam escape, which can increase the cooking time.
You can cook the meatballs on high, but I prefer the gentler cooking of the low setting. If using high, cook for about 2 hours, then switch the slow cooker to warm for serving.

Nutrition