Sweet and Sour Crock Pot Meatballs (Printable)

Tender meatballs in a tangy peach-apricot glaze, ready in 3 hours with just 5 minutes of prep.

# What You'll 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

# Directions:

01 - In a medium bowl, whisk together peach or apricot preserves, ketchup, soy sauce, apple cider vinegar, brown sugar, garlic powder, ground ginger, and black pepper until smooth and well combined.
02 - Place frozen meatballs in a 4 to 6 quart slow cooker bowl.
03 - Pour prepared sauce over meatballs and gently toss to ensure even coating.
04 - Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours, until meatballs are heated through and sauce is bubbly.
05 - Gently stir 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 Advice:

01 -
  • The sauce gets incredibly glossy and thick without you ever having to touch a whisk near the hot stove.
  • It is the ultimate hands off appetizer that looks like you spent the whole morning simmering things from scratch.
02 -
  • Do not be tempted to add water because the meatballs will release their own juices and thin the sauce naturally.
  • Swapping apricot for orange marmalade creates a completely different but equally delicious zesty profile.
03 -
  • Toast the sesame seeds in a dry pan for a few minutes to unlock a nutty aroma that elevates the whole dish.
  • Use turkey meatballs if you want a leaner bite that still absorbs all that incredible sauce.
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