Sweet and Sour Crock Pot Meatballs (Printable Version)

Frozen meatballs in tangy peach preserve sauce—effortless slow cooker appetizer or main dish for any occasion.

# What You'll Need:

→ 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

→ Optional Garnishes

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

# How To Make It:

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

# Expert Advice:

01 -
  • They cook themselves while you do literally anything else, then greet you with the most inviting aroma when you walk back into the kitchen.
  • One bowl of sauce is all it takes to transform frozen meatballs into something that feels homemade and special.
  • Kids and adults both reach for seconds, and nobody suspects you didn't spend hours in the kitchen.
02 -
  • Resist the urge to stir constantly; the longer you leave them alone, the more the flavors marry and develop complexity.
  • If your sauce seems too thick at the end, a splash of water or a little more vinegar brings it back to life and keeps the meatballs glossy.
03 -
  • Don't thaw the meatballs—frozen works better because they thaw gently and stay tender instead of overcooking on the outside.
  • The preserves are doing more than adding sweetness; they're acting as a thickener and emulsifier that keeps the sauce silky and coating everything beautifully.
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