Sweet and Sour Crock Pot Meatballs (Printable Version)

Frozen meatballs simmered in tangy peach preserve sauce—minimal prep, maximum flavor for any occasion.

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

# Directions:

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

# Expert Tips:

01 -
  • You can assemble everything in under five minutes and let the slow cooker do all the work while you get ready or relax.
  • The sweet and tangy sauce clings to every meatball, creating that perfect balance that keeps people coming back for more.
02 -
  • Don't cook these on HIGH unless you're in a rush—the sauce can scorch at the edges and the meatballs won't absorb the flavor as well.
  • Stir at least once during cooking so the meatballs on top get a chance to soak in the sauce, otherwise you'll end up with some that are dry and some that are perfect.
03 -
  • Use a good quality preserve with visible fruit chunks—it makes the sauce look and taste more homemade.
  • If you like extra sauce for drizzling over rice, double the sauce ingredients and keep the meatball amount the same.
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