Sweet and Sour Crock Pot Meatballs (Print version)

Tender meatballs in a tangy peach-apricot glaze, slow-cooked to bubbly perfection. Ideal for gatherings or simple family dinners.

# 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:

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.
02 - Place the frozen meatballs in the bowl of a 4 to 6 quart slow cooker.
03 - Pour the sauce over the meatballs and gently toss to coat evenly.
04 - Cover 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.
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.

# Expert tips:

01 -
  • Incredibly easy preparation with just 5 minutes of active work.
  • A versatile dish that functions as both a crowd-pleasing appetizer and a main course.
  • Uses simple pantry staples to create a gourmet-style glaze.
  • Dairy-free and easily adaptable for different dietary needs.
02 -
  • Check your meatball and soy sauce labels if you have soy or wheat allergies, as these ingredients often contain gluten.
  • If the sauce is too thick for your preference, you can stir in a splash of water or pineapple juice.
  • Using high-quality fruit preserves will significantly enhance the depth of the sauce's flavor.
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