Save Easy Sweet and Sour Crock Pot Meatballs are the ultimate solution for a stress-free meal or a standout party appetizer. This recipe features tender frozen meatballs simmered in a rich, tangy-sweet glaze made with peach or apricot preserves, providing a burst of flavor with incredibly little effort.
Save By using a slow cooker, the ingredients meld together to create a glossy, flavorful sauce that coats every meatball perfectly. It is a reliable, set-it-and-forget-it dish that is sure to become a favorite for busy weeknights and holiday gatherings alike.
Ingredients
- Meatballs: 2 lbs (900 g) frozen fully-cooked meatballs
- Sweet and Sour Sauce:
- 1 cup (320 g) peach or apricot preserves
- 1/2 cup (120 ml) ketchup
- 1/4 cup (60 ml) rice vinegar or apple cider vinegar
- 2 tbsp (30 ml) soy sauce
- 1/4 cup (50 g) light brown sugar
- 1 tbsp (15 ml) Dijon mustard (optional, for extra tang)
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp crushed red pepper flakes (optional, for heat)
Instructions
- Step 1: Prepare the Pot
- Place the 2 lbs of frozen meatballs into the bowl of a 4–6 quart slow cooker.
- Step 2: Whisk the Sauce
- In a separate mixing bowl, whisk together the peach or apricot preserves, ketchup, vinegar, soy sauce, brown sugar, optional Dijon mustard, garlic powder, ginger, and optional red pepper flakes until the mixture is smooth.
- Step 3: Coat the Meatballs
- Pour the sauce over the meatballs and stir gently to coat all of them evenly.
- Step 4: Slow Cook
- Cover the slow cooker and cook on LOW for 3–4 hours. The meatballs should be heated through and the sauce should be bubbling. Stir once or twice during the cooking process if possible.
- Step 5: Serve
- Serve the meatballs hot with toothpicks as an appetizer, or serve them over a bed of rice for a complete main dish.
Zusatztipps für die Zubereitung
For the best results, use a 4–6 quart slow cooker to ensure the meatballs are properly submerged in the sauce. Stirring once or twice during the 3–4 hours of cooking helps maintain an even glaze and prevents any sticking.
Varianten und Anpassungen
You can substitute grape jelly for the apricot preserves for a classic variation. To make this dish gluten-free, use certified gluten-free meatballs and substitute the soy sauce with tamari. For extra texture and flavor, try adding chopped bell peppers or pineapple chunks to the slow cooker.
Serviervorschläge
These meatballs pair exceptionally well with steamed jasmine rice. If you are serving them at a party, keep the slow cooker on the 'warm' setting to ensure they stay at the perfect temperature for your guests.
Save Whether you're looking for a quick dinner or a reliable snack for your next event, these Easy Sweet and Sour Crock Pot Meatballs deliver maximum flavor with minimal work. Enjoy the perfect blend of sweet and savory in every bite.
Recipe Help
- → Can I use homemade meatballs instead of frozen?
Yes, homemade meatballs work perfectly. Brown them first in a skillet, then add to the slow cooker with the sauce. Cooking time remains the same.
- → What can I substitute for peach preserves?
Apricot preserves, grape jelly, or orange marmalade all work well. Each provides a slightly different sweetness and flavor profile to the sauce.
- → How do I make this dish spicier?
Increase the crushed red pepper flakes to 1/2 teaspoon or add a tablespoon of sriracha sauce to the mixture for extra heat without changing the sweet-tangy balance.
- → Can I cook these on HIGH instead of LOW?
Yes, cook on HIGH for 1.5 to 2 hours instead. Watch carefully to prevent the sauce from reducing too much or burning around the edges.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.
- → What vegetables can I add to this dish?
Diced bell peppers, pineapple chunks, or sliced water chestnuts add great texture and flavor. Add them during the last hour of cooking to maintain their crunch.