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Slow Cooker Raspberry Balsamic Glazed Meatballs

Slow Cooker Raspberry Balsamic Glazed Meatballs to Wow Your Guests

Enjoy these Slow Cooker Raspberry Balsamic Glazed Meatballs that will impress your guests with their sweet and savory flavors.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Resting Time 5 minutes
Total Time 2 hours 45 minutes
Servings: 6 meatballs
Course: Appetizers
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 24 ounces Frozen Meatballs Use homemade for a personal touch.
For the Sauce
  • 1 cup Raspberry Preserves Can substitute with cherry or strawberry jam.
  • 1/2 cup Balsamic Vinegar Use fruity vinegar if no substitutes exist.
  • 1/4 cup Sugar Honey can be used as an alternative.
  • 2 tablespoons Worcestershire Sauce Omitting will lessen flavor complexity.
  • 1 teaspoon Ground Ginger Fresh ginger is an excellent substitute.
  • 1/2 teaspoon Red Pepper Flakes Black pepper can be used for a milder flavor.

Equipment

  • Slow Cooker
  • Medium saucepan
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the slow cooker by spraying the inner pot with nonstick cooking spray and place frozen meatballs in a single layer.
  2. In a medium saucepan, combine raspberry preserves, sugar, balsamic vinegar, Worcestershire sauce, ground ginger, and red pepper flakes. Heat until the preserves melt into a smooth sauce, about 5 minutes.
  3. Pour the sauce over the frozen meatballs in the slow cooker and gently stir to coat each meatball.
  4. Cover and cook on HIGH for 2 to 2.5 hours or LOW for up to 5 hours, stirring gently every hour.
  5. After cooking, let the meatballs sit for a few minutes before serving. Transfer to a platter and provide toothpicks for easy enjoyment.

Nutrition

Serving: 1meatballCalories: 100kcalCarbohydrates: 8gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 200mgPotassium: 150mgSugar: 4gCalcium: 20mgIron: 0.5mg

Notes

These meatballs can be served warm or cold and can be stored in the fridge for up to 4 days or frozen for up to 3 months.

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