Sweet and Sour Crock Pot Meatballs (Printable)

Frozen meatballs in tangy-sweet peach preserves sauce—effortless appetizer or main dish ready in 3 hours.

# What You’ll Need:

→ Meatballs

01 - 2 lbs frozen fully-cooked meatballs

→ Sweet and Sour Sauce

02 - 1 cup peach or apricot preserves
03 - 1/2 cup ketchup
04 - 1/4 cup rice vinegar or apple cider vinegar
05 - 2 tbsp soy sauce
06 - 1/4 cup light brown sugar
07 - 1 tbsp Dijon mustard
08 - 1/2 tsp garlic powder
09 - 1/2 tsp ground ginger
10 - 1/4 tsp crushed red pepper flakes

# How-To:

01 - Transfer frozen meatballs into a 4 to 6 quart slow cooker
02 - In a mixing bowl, whisk together preserves, ketchup, vinegar, soy sauce, brown sugar, Dijon mustard, garlic powder, ginger, and red pepper flakes until smooth
03 - Pour sauce over meatballs and stir gently to ensure even coating
04 - Cover and cook on LOW for 3 to 4 hours until meatballs are heated through and sauce is bubbling. Stir once or twice during cooking if possible
05 - Transfer to serving dish and serve hot as an appetizer with toothpicks or over steamed jasmine rice as a main dish

# Expert Advice:

01 -
  • Effortless Preparation: Only 5 minutes of active prep time required.
  • Crowd-Pleasing Flavor: A perfect balance of sweet fruit preserves and tangy vinegar.
  • Versatile Serving: Works equally well as a main course or a finger-food appetizer.
  • Nut-Free: A safe and delicious option for those with nut allergies.
02 -
  • Check for Allergens: Always double-check packaged meatballs and soy sauce for soy, wheat, or egg content.
  • Adjust Heat: If you prefer a bit of a kick, don't omit the crushed red pepper flakes.
  • Sauce Consistency: The sauce will naturally thicken as it simmers with the meatballs, creating a glossy finish.
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