Slow Cooker Cocktail Meatballs

These are wicked simple – throw frozen meatballs in a crockpot with a sweet and tangy sauce and let them simmer for a couple hours. Great as an appetizer or over rice for dinner.

June Arthurs
March 18, 2026
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Ingredients (~6 servings)

  • 1/2 cup seedless fruit preserves (raspberry, blackberry, or grape)
  • 1/3 cup ketchup
  • 1 Tbsp apple cider vinegar
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 tsp dry mustard (or 1 1/2 tsp prepared Dijon mustard)
  • 1 clove garlic, minced or pressed
  • 1/8 tsp Diamond Crystal kosher salt
  • Pinch of ground black pepper
  • 1 tsp hot sauce (more or less as you like)
  • 1 lb fully-cooked frozen meatballs (homestyle, thawed)

Combine the Sauce in Your Slow Cooker

Add the 1/2 cup fruit preserves, 1/3 cup ketchup, 1 Tbsp apple cider vinegar, 1 1/2 tsp Worcestershire sauce, 1/2 tsp dry mustard, 1 clove minced garlic, 1/8 tsp salt, a pinch of black pepper, and 1 tsp hot sauce to the insert of your slow cooker.

Whisk well to combine – the preserves will break down as it heats but getting them mixed in now helps.

Add the Meatballs and Coat

Toss in the 1 lb of thawed meatballs and stir to coat evenly with the sauce.

Make sure all the meatballs get some sauce on them so they pick up flavor as they cook.

Cook on Low for 2 to 2 1/2 Hours

Cover and cook on low heat for ~2 to 2 1/2 hours, or until the meatballs register an internal temperature of ~165F.

The sauce will thicken up and get glossy as it reduces.

Switch to the warm setting if serving from the slow cooker, or transfer to a bowl and enjoy.

Slow Cooker Cocktail Meatballs

These are wicked simple – throw frozen meatballs in a crockpot with a sweet and tangy sauce and let them simmer for a couple hours. Great as an appetizer or over rice for dinner.
prep time10 minutes
cook time2 hours 30 minutes
total time2 hours 40 minutes
Print Recipe

Ingredients

Ingredients (~6 servings)

  • 1/2 cup seedless fruit preserves, raspberry, blackberry, or grape
  • 1/3 cup ketchup
  • 1 Tbsp apple cider vinegar
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 tsp dry mustard, or 1 1/2 tsp prepared Dijon mustard
  • 1 clove garlic, minced or pressed
  • 1/8 tsp Diamond Crystal kosher salt
  • Pinch ground black pepper
  • 1 tsp hot sauce, more or less as you like
  • 1 lb fully-cooked frozen meatballs, homestyle, thawed

Instructions

  • Combine preserves, ketchup, vinegar, Worcestershire sauce, mustard, garlic, salt, pepper, and hot sauce in slow cooker and whisk well.
  • Add thawed meatballs and stir to coat evenly with sauce.
  • Cover and cook on low for 2 to 2 1/2 hours until meatballs reach 165F internal temperature.
  • Switch to warm setting if serving from slow cooker, or transfer to a serving bowl.

Notes

Sauce will thicken and become glossy as it reduces during cooking.