Sweet and Sour Crockpot Meatballs Christmas Recipe For Beginner – Let me tell you, we’re big meatball lovers year-round, but there’s just something about the holidays that make me crave them like crazy!
More often than not, it’sits these Sweet and Sour Crockpot Meatballs which are hitting on the table. The sweet and sour mix is one that just never gets old around here, especially if they’re they’re loaded with pineapple and peppers (if we throw some veggies in we can call it dinner, right??) .
They could stand alone as an appetizer (one that leaves you free to enjoy the celebration!) , or be served over noodles or rice or mashed potatoes — which sweet, sticky sauce is good on so many things! I will often try to stock up on thin ground beef when it’sits on sale and produce a giant batch of meatballs for the freezer, so that I know what what’s going into our bellies, but occasionally, life is mad, and that doesn’tdoesn’t happen.
The best way to choose frozen meatballs:
- Read the section list. I know it sounds obvious, but I think a lot of people do not. Meatballs, particularly if they’re they’re frozen, don’tdon’t need to incorporate a great deal of random, weird ingredients that you can can’t pronounce. Look for something made with all the fundamentals: beef, bread crumbs, seasonings.
- Go big. Even if you don’tdon’t use them for this 1 recipe, purchasing a huge bag will get you a much better deal overall, and you’ll be able to stash the rest in the freezer to get a mad day down the road.
- If you’re you’re looking for fitter options, start looking for frozen poultry or turkey meatballs, or meatballs with lower sodium.
Strategies for Cooking Frozen Meatballs from the Crockpot:
- Cann’tDon’t thaw. It’ll be simpler to stir them into the sauce if they’re still frozen and firm, resulting in a better texture overall.
- Cann’tDon’t wake — often. And this goes for fresh meatballs as well. If you stir too often, you are losing a great deal of heat from the slow cooker, but you are going to wind up mashing themand your meatballs won’twon’t be balls anymore. You will have sweet and sour meat sauce.
- Don’tDon’t overcook. Meatballs, especially if they’re they’re pre-cooked, actually don’tdon’t need much cook time.
Variations on those Crockpot Meatballs:
- These Sweet and Sour Meatballs are obviously dairy-free and gluten-free provided the meatballs you choose are fermented. Please double check all your ingredients to make sure.
- It’s possible to use store-bought or homemade meatballs with this recipe. This can be a natural, basic homemade beef meatball recipe in case you’re you’re looking for you (bypass the sauce).
- You can use frozen or fresh meatballs for this recipe, and that I’veI’ve contained approximate cook occasions for both in the method. I like to use frozen since they hold together really well in the slow cooker, but works just fine.
- If you are, you are not a fan of sweet and sour sauce (or pineapple, or peppers) you can make some alterations to the recipe to suit your tastes. Keep in mind that if you are, you are removing seasoning or sweetness, you’ll likely want to substitute it with something different.
How to prep these Sweet and Sour Meatballs beforehand:
- If you’re you’re making homemade meatballs, that is an excellent situation to prep ahead of time and keep refrigerated or frozen until you need it, as it is sometimes a time-consuming procedure.
- The sweet and sour sauce can be made entirely in advance and store in the fridge for 1-2 weeks before using (high if you make a double batch and also have extras!) .
- Earlier in the daytime or the night before, you can combine the sauce with all the peppers in the slow cooker, and then add from the meatballs before cooking. If you’re you’re using new refrigerated meatballs; you can let them hang in the crockpot the day before, too (only not with suspended!) .
These Sweet and Sour Crockpot Meatballs are an easy appetizer or supper!
Add pineapple with juice, peppers, and meatballs and stir till combined.
Cover and cook on low for 5-6 hours, or high for 2-3 hoursuntil meatballs are heated through and sauce is thickened and bubbly. Serve immediately over rice, noodles, or as an appetizer.
- 1/2 cup apricot jam or preserves
- 1/4 cup white vinegar
- 1/4 cup low sodium chicken broth
- Three tablespoons corn starch
- Two tablespoons low sodium soy sauce
- One teaspoon minced garlic
- 540 ml pineapple tidbits with juice one can, 19 oz
- Two bell peppers cut into 1/2-1″ chunks
- 680 grams frozen beef meatballs 1.5 lbs, about 45 1″ meatballs
- In a 4 quart slow cooker (anywhere from 3-6 is fine), whisk together jam, vinegar, corn starch, soy sauce and garlic.
- Add pineapple with juice, peppers, and meatballs and stir until combined.
- Cover and cook on low for 5-6 hours, or high for 2-3 hours, until meatballs are heated through and sauce is thickened and bubbly. Serve immediately over rice, noodles, or as an appetizer.
This recipe will effectively serve eight adults to get dinner, or much more if you’re you’re serving these with another protein or as an appetizer. This allows for roughly 5-6 meatballs to get a dinner part.