Sweet and Sour Crock Pot Meatballs (Print Version)

Tender meatballs in a tangy peach sweet and sour sauce, perfect for parties or easy weeknight dinners.

# Components:

→ Meatballs

01 - 2 pounds frozen fully cooked meatballs

→ Sauce

02 - 1 cup peach or apricot preserves
03 - 1/2 cup ketchup
04 - 2 tablespoons soy sauce
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon brown sugar
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon black pepper

→ Garnish

10 - 2 green onions, thinly sliced
11 - 1 tablespoon sesame seeds

# Method:

01 - In a medium bowl, whisk together peach or apricot preserves, ketchup, soy sauce, apple cider vinegar, brown sugar, garlic powder, ground ginger, and black pepper until smooth.
02 - Place frozen meatballs in a 4-6 quart slow cooker.
03 - Pour prepared sauce over meatballs and gently toss to coat evenly.
04 - Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until meatballs are heated through and sauce is bubbly.
05 - Stir gently before serving. Garnish with sliced green onions and sesame seeds if desired.
06 - Serve warm as an appetizer with toothpicks, or over rice as a main dish.

# Expert Advice:

01 -
  • Five minutes of prep means you can forget about dinner and actually enjoy your guests instead of sweating in the kitchen.
  • The slow cooker does all the work while you do literally anything else, and somehow the flavors get better as they sit.
  • Sweet, tangy, and a little spicy all at once—this sauce tastes way more complicated than it actually is.
02 -
  • Don't thaw the meatballs first or they'll overcook and get mushy; the slow cooker gentle heat is what keeps them tender.
  • Whisk the sauce smooth before adding meatballs so there are no pockets of undissolved preserves that throw off the flavor balance.
03 -
  • If you want more heat, stir a teaspoon or two of sriracha or a pinch of red pepper flakes into the sauce before cooking—it deepens without overpowering.
  • Leftover meatballs actually taste better the next day after the sauce has really clung to everything, so don't hesitate to make them ahead.
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