Sweet and Sour Crock Pot Meatballs (Print Version)

Tender meatballs in a tangy peach-apricot glaze, perfect for parties or weeknight dinners.

# What You'll Need:

→ Meatballs

01 - 2 pounds frozen fully cooked meatballs

→ Sauce

02 - 1 cup peach or apricot preserves
03 - 1/2 cup ketchup
04 - 2 tablespoons soy sauce
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon brown sugar
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon black pepper

→ Optional Garnishes

10 - 2 green onions, thinly sliced
11 - 1 tablespoon sesame seeds

# Steps to Follow:

01 - In a medium bowl, whisk together the peach or apricot preserves, ketchup, soy sauce, apple cider vinegar, brown sugar, garlic powder, ground ginger, and black pepper until smooth and fully combined.
02 - Place the frozen meatballs in the bowl of a 4-6 quart slow cooker, spreading them in an even layer.
03 - Pour the prepared sauce over the meatballs and gently toss to coat all pieces evenly.
04 - Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the meatballs are heated through and the sauce is bubbly.
05 - Stir gently before serving. Garnish with sliced green onions and sesame seeds if desired. Serve warm as an appetizer with toothpicks or over rice for a main dish.

# Additional Tips::

01 -
  • The sauce comes together in minutes and transforms ordinary frozen meatballs into something that tastes homemade
  • Your house will smell incredible while it simmers away without any actual work from you
02 -
  • Do not be tempted to double the sauce unless you are using a much larger slow cooker, too much liquid makes for soggy meatballs
  • The sauce thickens as it cools, so what looks thin in the slow cooker will coat perfectly on the plate
03 -
  • Use a slow cooker liner for the easiest cleanup ever
  • Taste the sauce before adding the meatballs and adjust the vinegar or sugar to your liking
Return