Description
Tender, juicy meatballs simmered in a sweet and tangy sauce, perfect for any gathering.
Ingredients
Scale
- 2 lbs frozen fully-cooked meatballs
- 1 cup peach or apricot preserves
- 1/2 cup ketchup
- 1/4 cup rice vinegar or apple cider vinegar
- 2 tablespoons soy sauce
- 1/4 cup light brown sugar
- 1 tablespoon Dijon mustard (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Transfer frozen meatballs into a clean 4-6 quart slow cooker, ensuring they form an even layer.
- In a mixing bowl, whisk together the peach preserves, ketchup, rice vinegar, soy sauce, brown sugar, and optional ingredients until combined and smooth.
- Pour the sauce over the meatballs and gently stir to coat each one evenly.
- Cover the slow cooker and set it to LOW. Allow it to cook for 3 to 4 hours, stirring once or twice if possible.
- Once heated through, transfer the meatballs to a serving dish and serve hot.
Notes
Make-ahead by preparing the sauce the night before. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150 per meatball
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg