Sweet and Sour Crock Pot Meatballs (Printer-Friendly)

Tender meatballs in a fruity peach-apricot glaze with tangy notes. Perfect slow cooker appetizer for gatherings.

# 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

# Step-by-Step Guide:

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 well combined.
02 - Place the frozen meatballs in a 4 to 6 quart slow cooker. Pour the sauce over the meatballs and gently toss to coat evenly.
03 - Cover the slow cooker and cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours, until the meatballs are heated through and the sauce is bubbly.
04 - Stir gently before serving. Garnish with sliced green onions and sesame seeds if desired. Serve warm as an appetizer with toothpicks, or over rice as a main dish.

# Expert Tips:

01 -
  • Minimal Effort: Only 5 minutes of active preparation time.
  • Perfect Balance: A delicious blend of tangy vinegar, savory soy, and sweet peach preserves.
  • Crowd-Pleaser: Ideal as a party appetizer or a satisfying main course over rice.
  • Dietary Friendly: Naturally dairy-free.
02 -
  • Check Labels: If you have allergies, double-check the labels on the frozen meatballs and soy sauce for wheat or gluten.
  • Sauce Consistency: If you prefer an even thicker sauce, you can leave the lid off the crock pot for the last 30 minutes of cooking.
  • Make Ahead: You can whisk the sauce a day in advance and keep it refrigerated until you are ready to start the slow cooker.
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