Sweet and Sour Crock Pot Meatballs (Print View)

Tender meatballs in a tangy peach-apricot glaze, ready in hours with minimal prep.

# Components:

→ 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

# Directions:

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 a 4-6 quart slow cooker. Pour the sauce over the meatballs and gently toss to coat evenly.
03 - Cover and cook on LOW for 3-4 hours until the meatballs are heated through and the sauce is bubbly.
04 - Alternatively, cook on HIGH for 1.5-2 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 as a main dish.

# Expert Advice:

01 -
  • Five minutes of prep means you can have an impressive appetizer ready before guests even arrive.
  • The slow cooker does the heavy lifting while you forget about dinner entirely and actually relax.
  • Everyone always asks for the recipe, even though you're about to reveal it's shockingly easy.
02 -
  • Resist the urge to peek constantly—every time you lift that lid, you add about fifteen minutes to your cooking time because the temperature drops, and you'll end up with slightly underdone meatballs.
  • If your sauce seems too thin when you serve them, you can either cook them uncovered for the last twenty minutes or whisk together a slurry of cornstarch and water to thicken it, but honestly, the thinner sauce soaks into rice beautifully.
03 -
  • Brown the meatballs in a skillet for two minutes per side before adding them to the slow cooker if you have five extra minutes—the slight caramelization adds an unexpected richness that elevates the entire dish.
  • Double the sauce recipe and freeze half of it separately so your next batch is literally dump-and-go, making this a weeknight lifesaver you can throw together in under thirty seconds.
Return