A delightful twist on classic sweet and sour meatballs, this recipe combines a tangy sauce with tender meatballs for a satisfying meal.
Prepare the slow cooker by placing a liner if desired.
Using a liner makes cleanup a breeze, especially for sticky sauces.
Add the frozen meatballs to the slow cooker.
Ensure the meatballs are evenly distributed for consistent cooking.
Chop the red bell pepper and onion into bite-sized pieces and add them to the slow cooker.
Cut the vegetables into similar sizes for even cooking.
In a mixing bowl, combine the pineapple chunks with juice, soy sauce, ketchup, brown sugar, garlic powder, and black pepper. Mix well.
Taste the sauce and adjust the sweetness or tanginess as needed.
Pour the sauce mixture over the meatballs and vegetables in the slow cooker.
Ensure the sauce covers the ingredients for even flavor distribution.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
Avoid opening the lid during cooking to maintain the temperature.
Once cooked, stir gently to combine the sauce with the meatballs and vegetables.
Be gentle to avoid breaking the meatballs.
Serve the meatballs and sauce over cooked rice or noodles.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
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