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.
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.