Sweet and Sour Crock Pot Meatballs (Printable)

Frozen meatballs simmered in tangy-sweet peach preserve sauce—effortless appetizer or main dish for any occasion.

# 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
08 - 1/2 tsp garlic powder
09 - 1/2 tsp ground ginger
10 - 1/4 tsp crushed red pepper flakes

# How To Make It:

01 - Transfer frozen meatballs into a 4-6 quart slow cooker
02 - In a mixing bowl, whisk together peach preserves, ketchup, vinegar, soy sauce, brown sugar, Dijon mustard, garlic powder, ginger, and red pepper flakes until smooth
03 - Pour sauce over meatballs and stir gently to ensure all meatballs are evenly coated
04 - Cover and cook on LOW setting for 3-4 hours until meatballs are heated through and sauce is bubbling, stirring once or twice during cooking if possible
05 - Serve hot as an appetizer with toothpicks or over steamed rice as a main dish

# Expert Suggestions:

01 -
  • You can toss everything in the crock pot and walk away, no babysitting required.
  • The sweet and tangy sauce tastes like you simmered it for hours, but it takes five minutes to whisk together.
  • It works as a quick weeknight dinner over rice or a party appetizer that disappears in minutes.
02 -
  • Do not cook on HIGH unless you are in a rush, the sauce can get too thick and sticky if it reduces too fast.
  • Stir gently to avoid breaking the meatballs apart, especially if they are on the softer side.
03 -
  • Use a slow cooker liner for the easiest cleanup you will ever experience.
  • If you want a thicker sauce, uncover the slow cooker for the last 30 minutes of cooking to let some of the liquid evaporate.
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