Sweet and Sour Crock Pot Meatballs (Printer View)

Frozen meatballs in tangy-sweet peach preserve sauce, slow-cooked to perfection. Easy appetizer or main dish.

# Components:

→ 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 tablespoons soy sauce
06 - 1/4 cup light brown sugar
07 - 1 tablespoon Dijon mustard, optional
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon ground ginger
10 - 1/4 teaspoon crushed red pepper flakes, optional

# Method:

01 - Transfer frozen meatballs into a 4-6 quart slow cooker.
02 - In a mixing bowl, whisk together peach or apricot preserves, ketchup, vinegar, soy sauce, brown sugar, Dijon mustard if using, garlic powder, ginger, and red pepper flakes until smooth.
03 - Pour sauce over meatballs and stir gently to coat evenly.
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. Serve hot as an appetizer with toothpicks or over steamed rice as a main dish.

# Expert Advice:

01 -
  • Effortless preparation with only 5 minutes of active time.
  • A versatile recipe that works beautifully as both an appetizer and a main course.
  • Uses simple pantry staples to create a complex, tangy-sweet flavor profile.
02 -
  • Always double-check labels: this recipe typically contains soy and wheat (from soy sauce or breadcrumbs) and may contain eggs.
  • If serving at a party, keep the slow cooker on the 'warm' setting to maintain the perfect temperature for your guests.
  • Adjust the heat by adding more or less crushed red pepper flakes based on your preference.
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