Go Back
Crockpot Sweet and Sour Meatballs on a plate
Andrew Fowler

Crockpot Sweet and Sour Meatballs

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 93% lean ground turkey
  • 1/2 cup plain breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 1/2 cup finely grated carrot
  • 3/4 tsp fine salt for meatballs
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup ketchup
  • 3 tbsp rice vinegar
  • 2 tbsp packed brown sugar
  • 1 tbsp reduced-sodium soy sauce
  • 1 cup pineapple chunks drained
  • 1 green bell pepper cut into 3/4-inch pieces
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 1 1/2 cups dry long-grain white rice rinsed and drained
  • 2 3/4 cups water for rice
  • 1/4 tsp fine salt for rice

Method
 

  1. Heat oven to 425°F; oil a rimmed sheet. Soak breadcrumbs in milk 3 minutes. Gently mix with turkey, egg, carrot, meatball salt, garlic powder, and pepper. Form 24 meatballs; bake 16 to 20 minutes until centers reach 165°F.
  2. Meanwhile, bring pineapple juice, broth, ketchup, vinegar, brown sugar, and soy sauce to a simmer in a saucepan. Transfer hot sauce and hot meatballs to a 4-quart slow cooker.
  3. Cover; cook on HIGH 90 minutes. Fold in drained pineapple and green pepper. Whisk cornstarch with slurry water; stir into sauce.
  4. Cover; cook on HIGH 30 to 40 minutes more until pepper is tender-crisp, sauce thickens, and meatballs remain at least 165°F.
  5. During the final half hour, bring rice, rice water, and rice salt to a boil in a saucepan. Cover; reduce to low for 18 minutes, then rest off heat 10 minutes.
  6. Divide rice among 6 bowls; top each with 4 meatballs, pineapple, pepper, and sauce. Serve promptly.