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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.
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Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes

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.

Notes

Sauce will thicken and become glossy as it reduces during cooking.
Tried this recipe?Leave a comment below & let me know!