Description
Easy slow cooker sweet and sour meatballs coated in a perfectly balanced tangy, sweet, and savory sauce. Ideal as a party appetizer or served over rice for a comforting main dish.
Ingredients
1 cup ketchup
1 cup Diana’s Original Barbecue Sauce
¼ cup brown sugar, packed
2 tablespoons Worcestershire sauce
3–5 dashes hot sauce
2 tablespoons Dijon mustard
32–40 ounces prepared or frozen meatballs (about 40–50 meatballs)
Instructions
- In a medium bowl, mix together ketchup, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, and Dijon mustard. Taste and adjust seasoning if needed.
- If using homemade meatballs, prepare and bake them at 350°F (175°C) for 20 minutes before adding to the slow cooker.
- Place prepared or frozen meatballs into a large slow cooker.
- Pour the sauce over the meatballs and stir gently to coat evenly.
- Cover and cook on low for 4 hours, stirring occasionally, until meatballs are heated through and tender.
- If using large frozen meatballs, cook slightly longer and check one to ensure it is fully heated inside before serving.
- Serve as an appetizer with toothpicks or over rice for a main dish.
Notes
Add pineapple chunks for extra sweetness and texture.
For more tang, add a splash of apple cider vinegar.
Increase hot sauce or add red pepper flakes for extra heat.
Add sliced bell peppers and onions during the last hour for a more traditional sweet and sour style.
Store leftovers in the refrigerator for up to 4 days.
Freeze cooked meatballs and sauce for up to 2 months; thaw overnight before reheating.
If sauce thickens too much, add a splash of water when reheating.
Nutrition
- Serving Size: 5 meatballs
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg
