Easy Sweet and Sour Crock Pot Meatballs

Tender meatballs in tangy peach-apricot sweet and sour sauce. Perfect effortless appetizer or main dish for parties and weeknight dinners.

# What You 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 Steps:

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 - Transfer frozen meatballs to a 4 to 6 quart slow cooker.

03 - Pour prepared sauce over meatballs and gently toss to ensure even coating.

04 - Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 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. Serve warm as an appetizer with toothpicks, or over rice as a main dish.

# Expert Advice:

01 -

The sauce thickens to this glossy, almost lacquered finish that makes everyone think you spent hours in the kitchen instead of just five minutes of prep.
Even my pickiest friend who claims to hate fruit in savory dishes cleared his plate and asked for the recipe.

02 -

Stirring too vigorously can break apart the meatballs, so use a gentle folding motion whenever you mix them.
The sauce might look thin when you first pour it in, but it thickens beautifully as it cooks, so resist the urge to add cornstarch.

03 -