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
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, apple cider vinegar, Worcestershire sauce, dry mustard, minced 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 or transfer to serving bowl.
