Delish Raspberry Balsamic Crockpot Meatballs
Sweet, tangy, and irresistibly sticky raspberry-balsamic meatballs made right in the slow cooker—perfect for game day, potlucks, or easy appetizers.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 lb frozen homestyle meatballs
- 1.25 cup raspberry jam seeded or seedless
- 0.5 cup balsamic vinegar
- 1 cup barbecue sauce your favorite variety
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp crushed red pepper flakes optional, for gentle heat
- 0.5 cup fresh raspberries optional garnish
- 2 tbsp fresh parsley, chopped optional garnish
Instructions
Preparation Steps
- In a medium bowl, whisk together raspberry jam, balsamic vinegar, barbecue sauce, soy sauce, garlic powder, onion powder, and red pepper flakes until smooth.
- Add frozen meatballs to a 5 to 6 quart slow cooker. Pour the sauce over the top and toss to coat evenly.
- Cover and cook on Low for 3 hours, stirring once halfway through to re-coat the meatballs with sauce.
- Set to Warm. If desired, uncover for the last 20 minutes to slightly thicken the glaze.
- Garnish with fresh raspberries and chopped parsley. Serve with cocktail picks as an appetizer or over rice for a meal.
Notes
For extra depth, add 0.5 tsp smoked paprika to the sauce. Prefer less sweetness? Use 1 cup jam and add 0.25 cup water. Turkey or chicken meatballs work well too. Leftovers keep in the fridge up to 4 days; reheat gently until warmed through.