Raspberry Balsamic Meatballs (Slow Cooker)
Use pre-cooked meatballs to make this super easy weeknight meal. The raspberry and balsamic team up to throw a pretty awesome party in your mouth. These would also make a great Christmas or New Year's Eve appetizer.
Foto: The Food Charlatan — The Food Charlatan
Ingredients
- 2 pounds Easy Baked Meatballs (or a 2 lb package frozen meatballs)
- 1 cup raspberry preserves
- 2 tablespoons sugar
- 3 tablespoons balsamic vinegar
- 1 & 1/2 tablespoons Worcestershire sauce
- 1/4 teaspoon red pepper flakes
- 1 tablespoon ginger (fresh, grated or minced)
- green onions (sliced, 4for garnish)
- Sesame seeds (for garnish)
Steps
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Spray your crock-pot with nonstick spray. Add the raspberry preserves, sugar, vinegar, Worcestershire sauce, and red pepper flakes, and stir together, using a whisk if you want.
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Once combined, remove a 1/2 cup of the mixture and set aside.
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Add the meatballs (it's okay if they are frozen) and stir to coat.
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Cover and cook on low for 5 hours, or on high for 2 and 1/2 hours.
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Remove the lid to add the ginger and reserved sauce. Turn the Crock pot to High if it is not already there. Cook for another 15-20 minutes, or until the sauce has thickened slightly.
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Garnish with green onions and/or sesame seeds.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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