Slow Cooker Raspberry Balsamic Meatballs
These tender slow cooker raspberry balsamic meatballs are a perfect blend of sweet and tangy flavors, making them an easy and delightful meal any night of the week.
Ingredients
Main Ingredients
- 2 lb cooked meatballs (homemade or frozen)
- 1 cup raspberry preserves Use a high-quality preserves for best flavor.
- 2 tbsp sugar
- 3 tbsp balsamic vinegar
- 1.5 tbsp Worcestershire sauce
- 0.25 tsp red pepper flakes Adjust for spice preference.
- 1 tbsp fresh ginger, grated or minced Add for extra flavor towards the end.
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
Preparation
- Spray the inside of the slow cooker with non-stick cooking spray to prevent sticking.
- In a bowl, mix together the raspberry preserves, sugar, balsamic vinegar, Worcestershire sauce, and red pepper flakes until well combined.
Cooking
- Reserve 1/2 cup of the sauce for later use. Add the meatballs to the slow cooker and mix well in the raspberry-balsamic sauce until evenly coated.
- Cover the slow cooker and set it to cook on Low for 300 minutes (5 hours) or on High for 150 minutes (2.5 hours).
- About 15-20 minutes before serving, stir in the grated fresh ginger and the reserved sauce to enhance flavor. Cook on High for another 15-20 minutes.
- Garnish the meatballs with sliced green onions and sesame seeds before serving.
Notes
For a complete meal, serve over rice or noodles, in a meatball sub, or with a side salad. Make sure to coat the meatballs evenly for the best flavor.