Easy Sweet and Sour Crock Pot Meatballs (Print version)

Tender meatballs in a fruity peach-apricot glaze with tangy notes. Perfect slow cooker appetizer or easy weeknight dinner over rice.

# What You 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

# How To Make It:

01 - In a medium mixing bowl, whisk together 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 4-6 quart slow cooker.
03 - Pour the prepared sauce over the meatballs and gently toss to ensure even coating.
04 - Cover and cook on LOW setting for 3-4 hours, or on HIGH setting for 1.5-2 hours, until meatballs are heated through and sauce is bubbly.
05 - Gently stir 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 -
  • The freezer aisle does all the heavy lifting while you get all the credit for something that tastes homemade
  • That peach preserves trick creates a sticky glaze that people will swear came from a restaurant kitchen
02 -
  • The sauce thickens as it cools, so if it looks too thin right after cooking, give it 10 minutes before judging
  • These reheat beautifully so don't be afraid to make them a day ahead and keep them warm in the slow cooker
03 -
  • Spray your crock pot with cooking spray first—sugary sauces love to stick
  • If the sauce is too sweet after the first taste, add another splash of vinegar
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