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Ingredients
Scale
- 2 pounds Easy Baked Meatballs or a 2 lb package frozen meatballs
- 1 cup raspberry preserves
- 2 tablespoons granulated sugar
- 3 tablespoons balsamic vinegar
- 1 & 1/2 tablespoons Worcestershire sauce
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh ginger, grated or minced
- 4 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Spray slow cooker with nonstick cooking spray.
- Combine raspberry preserves, sugar, balsamic vinegar, Worcestershire sauce, and red pepper flakes in a bowl.
- Set aside 1/2 cup of sauce mixture, add remaining sauce to meatballs and stir.
- Slow cook on low for 5 hours or on high for 2.5 hours.
- Stir in ginger and reserved sauce, cook for an additional 15-20 minutes until thickened.
- Garnish with green onions and sesame seeds before serving.
Notes
Feel free to add garlic powder for extra flavor.
Watch the meatballs to avoid over-thickening the sauce.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg