Save The sweet scent of peach preserves bubbling away with those tender meatballs takes me back to my first apartment, where counter space was limited but my ambition wasn't. I'd discovered these crock pot meatballs while thumbing through a hand-me-down cookbook with dog-eared pages. My tiny kitchen filled with that tangy-sweet aroma as friends knocked on the door, immediately asking what smelled so good before even saying hello.
Last winter during a power outage, my trusty slow cooker saved dinner when nothing else would work. We huddled around the kitchen island with flashlights, spearing these sweet and sour meatballs with toothpicks and laughing as the storm raged outside. Something about the contrast between the cold darkness and the warm, tangy bites made them taste even better than usual that night.
Ingredients
- Frozen meatballs: The beautiful shortcut that makes this recipe possible on even your busiest days, just make sure they're fully cooked ones.
- Peach or apricot preserves: The secret weapon that gives the sauce its distinctive fruity tang without being overly sweet.
- Apple cider vinegar: I once substituted white vinegar in a pinch and regretted it immediately, this specific vinegar brings the perfect balance of acidity.
- Brown sugar: Just a tablespoon creates this beautiful caramelization that coats each meatball perfectly.
- Ground ginger: Fresh works too, but I've found the powder distributes more evenly throughout the sauce.
Instructions
- Make that magical sauce:
- Whisk together preserves, ketchup, soy sauce, vinegar, brown sugar, and those aromatic spices until they're completely smooth. You'll see the mixture transform into this gorgeous amber color that promises deliciousness.
- Load up your slow cooker:
- Tumble those frozen meatballs into your crock pot without thawing them first. The gradual cooking will keep them wonderfully tender.
- Get everything coated:
- Pour your sauce over the meatballs and give them a gentle toss until each one is glistening with that sweet and tangy mixture. No dry spots allowed here!
- Set it and forget it:
- Cover and let the slow cooker work its magic for 3-4 hours on low or 1.5-2 hours on high. Your house will smell absolutely incredible about halfway through.
- Final touches:
- Give everything one last gentle stir before serving. The sauce will have thickened slightly and coated each meatball with shiny, flavor-packed goodness.
- Serve with style:
- Sprinkle with those bright green onions and sesame seeds if you're feeling fancy. They add both visual appeal and a fresh contrast to the rich sauce.
Save 
Save The first time I brought these meatballs to my in-laws' holiday gathering, my mother-in-law asked for the recipe three separate times throughout the evening. For someone who rarely compliments anything that comes from outside her own kitchen, this was the ultimate seal of approval. We now have a standing agreement that I'll bring these to every family potluck, no exceptions allowed.
Variation Ideas
After making these meatballs at least twenty times, I've played with the recipe enough to know it's incredibly forgiving. One memorable experiment involved orange marmalade instead of peach preserves when my grocery delivery arrived with the wrong item. The slight bitterness from the orange peel created this sophisticated counterpoint to the sweetness that my husband now requests specifically.
Serving Suggestions
While toothpicks and a pretty serving dish make these perfect party food, don't underestimate them as a weeknight dinner. Spooned over a bowl of jasmine rice with a simple side of steamed broccoli, they've rescued many a Wednesday evening when cooking inspiration was nowhere to be found. The sauce seeps into the rice creating these incredible flavor pockets that might be even better than the meatballs themselves.
Make-Ahead and Storage Tips
The beauty of this recipe extends to its leftover potential, which I discovered after accidentally making a double batch. The flavors actually deepen overnight in the refrigerator, making next-day meatballs something to look forward to rather than merely tolerate.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave gently in 30-second intervals or warm slowly on the stovetop with a splash of water to loosen the sauce.
- Freeze cooked meatballs and sauce together in freezer bags for up to 2 months for emergency appetizers.
Save 
Save These sweet and sour meatballs have seen me through impromptu gatherings, planned celebrations, and quiet family dinners alike. They've earned their place in my recipe collection not just for their ease, but for their remarkable ability to make any occasion feel a little more special.
Recipe FAQ
- → Can I make these sweet and sour meatballs ahead of time?
Yes, these reheat beautifully. Make them up to 2 days ahead and store in the refrigerator. Reheat gently in the slow cooker on low or warm setting, or in the microwave until heated through.
- → What type of preserves work best for the sauce?
Both peach and apricot preserves work wonderfully. Peach gives a slightly sweeter, fruitier flavor while apricot offers a more subtle tartness. You can also try orange marmalade or pineapple preserves for different fruity variations.
- → Can I use homemade meatballs instead of frozen?
Absolutely. Use your favorite homemade meatball recipe, fully cook them first, then add to the slow cooker with the sauce. Homemade meatballs may absorb more sauce, so you might want to increase the sauce ingredients slightly.
- → How do I make these meatballs spicier?
Add 1-2 teaspoons of sriracha sauce, a pinch of red pepper flakes, or a few dashes of hot sauce to the sauce mixture. For extra heat without altering the flavor profile much, add a dash of cayenne pepper.
- → What sides pair well with sweet and sour meatballs?
For appetizers, serve with cocktail toothpicks and napkins. As a main dish, pair with steamed white or brown rice, buttered noodles, or roasted vegetables. The sauce also works well over cauliflower rice for a low-carb option.
- → Can I cook these on the stovetop instead of a slow cooker?
Yes. Combine the sauce and meatballs in a large pot or Dutch oven. Cover and simmer over low heat for 25-30 minutes, stirring occasionally, until meatballs are heated through and sauce is bubbly and slightly thickened.