Sweet and Sour Crock Pot Meatballs (Printable)

Frozen meatballs in tangy-sweet peach preserve sauce. Perfect appetizer or main dish ready in 3 hours with easy prep.

# 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

# Directions:

01 - Transfer frozen meatballs into a 4 to 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 and well combined.
03 - Pour sauce mixture over meatballs and stir gently to ensure all meatballs are evenly coated.
04 - Cover and cook on LOW setting 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 and serve hot as an appetizer with toothpicks or over steamed rice as a main course.

# Expert Advice:

01 -
  • Effortless Prep: It takes just 5 minutes to whisk the sauce and start the slow cooker.
  • Perfect for Crowds: This recipe yields 6 servings, making it ideal for game day or parties.
  • Balanced Flavor: The combination of preserves, ketchup, and vinegar creates a classic sweet and sour profile.
02 -
  • Double-check all packaged ingredients for potential allergens like soy, wheat, or egg.
  • If you prefer a spicier kick, don't omit the optional crushed red pepper flakes.
  • The sauce will thicken naturally as it simmers with the meatballs over the 3-4 hour cooking period.
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