Easy Sweet and Sour Meatballs (Print Version)

Frozen meatballs in tangy peach preserve sauce. Effortless appetizer or main dish ready in 3 hours.

# 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

# Method:

01 - In a medium bowl, whisk together 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 frozen meatballs in a 4-6 quart slow cooker.
03 - Pour sauce over meatballs and gently toss to coat evenly.
04 - Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until meatballs are heated through and sauce is bubbly.
05 - Stir gently before serving. Garnish with sliced green onions and sesame seeds if desired.
06 - Serve warm as an appetizer with toothpicks, or over rice as a main dish.

# Expert Advice:

01 -
  • Honestly, you throw everything into a pot and walk away for three hours—no stirring, no stress, just dinner that happens without you.
  • The sauce hits that sweet, salty, tangy balance that keeps people reaching for just one more meatball.
  • Works equally well as a party appetizer on toothpicks or a weeknight dinner over rice when you forgot to plan ahead.
02 -
  • Don't use fresh meatballs or homemade ones unless you're prepared for them to fall apart—the frozen variety have a binder that holds them together through hours of slow cooking, and it makes a real difference.
  • If your sauce looks too thin after cooking, the next time you make this, use jam instead of preserves, or reduce the ketchup by a tablespoon and cook uncovered for the last thirty minutes.
03 -
  • Use the highest quality frozen meatballs you can find in your grocery store because they're basically the only ingredient that matters here, and jumping up a quality tier makes a noticeable difference.
  • Stir the sauce together the night before if you want to sleep in, then just dump everything into the slow cooker in the morning—the flavors meld overnight and everything cooks more evenly.
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