I don’t know what to say about these sweet and sour meatballs. I keep writing and deleting line after line because no words can rightfully describe how delicious these are. They are so good that I am speechless! All I want to do is stand over the Crockpot and eat them one by one. I wish I could describe in unforgettable words what happens when one of these beauties hits your mouth…but I can’t. All I know is that they make me pause and thank God for tastebuds! So basically you are just going to have to make them for yourself and see what I’m talking about!
Grab your Crockpot and a big bag of frozen meatballs. Pour in the meatballs and turn the slow cooker to low.
Get to work on an irresistible sweet and sour sauce. You will need 3/4 cup of sugar, 1/3 cup of vinegar, and 2/3 cup of water. Once you have that mixed, add in 1/4 cup of reduced sodium soy sauce, 1 tablespoon of ketchup, and 2 tablespoons of cornstarch. Use a whisk to combine the ingredients until they are nice and creamy.
Thoroughly coat the meatballs when pouring in the sauce. Set the slow cooker on low for 4 hours or on high for 2. It is also handy to occasionally stir the meatballs to ensure that they stay submerged in the sauce. However, if you are leaving the house, it’s no sweat. They will taste just as grand!
I like to top my meatballs with a little bit of parsley and serve them in a large dish. These will also make a wonderful appetizer for a dinner party or shower. Leave a cup of toothpicks next to them and they’ll be gone in a flash! In fact, if you are going to serve them at a party, just leave them in the Crockpot on warm and you won’t have to worry about a thing!
On a simple weeknight at home, I serve the meatballs with a side salad and dinner rolls. I usually grab King’s Hawaiian rolls because we love the sweetness of the bread balanced with the sour tang of the sauce. My kids stuff them inside and make a “sandwich.” I also think my apple blue cheese salad or cranberry and candied pecan salad both compliment the meat nicely. They are also a comforting treat atop a mound of creamy mashed potatoes. No matter how you serve them, you’re going to be a hero for creating such a scrumptious meal!
- 1 bag frozen meatballs, family size
- ¾ cup sugar
- ⅓ cup vinegar
- ⅔ cup water
- ¼ cup reduced sodium soy sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch
- Optional: parsley for topping
- Pour the frozen meatballs into the slow cooker and set on low.
- Whisk together all ingredients until smooth and creamy.
- Pour sauce over meatballs and mix well.
- Cook in slow cooker for 2 hours on high or 4 hours on low, stir occasionally.
- Serve warm sprinkled with parsley.