Sweet and Sour Crock Pot Meatballs (Printer Version)

Frozen meatballs in tangy-sweet peach preserve sauce, slow-cooked to perfection in just 3 hours.

# What You'll Need:

→ 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 tbsp soy sauce
06 - 1/4 cup light brown sugar
07 - 1 tbsp Dijon mustard, optional
08 - 1/2 tsp garlic powder
09 - 1/2 tsp ground ginger
10 - 1/4 tsp crushed red pepper flakes, optional

# How to Make It:

01 - Transfer frozen meatballs into the slow cooker bowl
02 - In a mixing bowl, whisk together peach or apricot preserves, ketchup, vinegar, soy sauce, brown sugar, Dijon mustard if desired, garlic powder, ginger, and red pepper flakes until smooth
03 - Pour sauce over meatballs and stir gently to coat all pieces evenly
04 - Cover and cook on LOW setting for 3 to 4 hours until meatballs are heated through and sauce is bubbling, stirring once or twice during cooking if possible
05 - Transfer to serving dish and serve hot as an appetizer with toothpicks or over rice as a main course

# Expert Advice:

01 -
  • It takes five minutes of actual work, then the slow cooker does everything while you do literally anything else.
  • The sauce tastes like you simmered it for hours, but it's just preserves and pantry basics doing all the heavy lifting.
  • People always ask for the recipe, convinced there's some secret step you're not sharing.
02 -
  • Don't skip stirring at least once during cooking, the sauce can settle and some meatballs might not get fully coated.
  • If the sauce looks too thick after an hour, add a splash of water or pineapple juice to loosen it up.
  • Let them sit on WARM for up to an hour after cooking, the flavors deepen and the sauce thickens just a bit more.
03 -
  • Use a slow cooker liner for zero cleanup, just lift it out and toss it when you're done.
  • Double the sauce recipe and freeze half for next time, it reheats beautifully and cuts your prep in half.
  • If you're serving these at a party, keep them on WARM and set out toothpicks in a cup nearby, people will serve themselves all night.
Go Back