Raspberry Balsamic Crockpot Meatballs Recipe
Make this raspberry balsamic crockpot meatballs recipe for a failproof sweet and savory appetizer or main course that’s simple and hands-off to prepare!
Servings: 12 servings
Calories: 170kcal
Cost: $10.00
Equipment
- 1 whisk
Ingredients
- 2 lb (32 ounce) bag fully cooked frozen turkey meatballs
- 1 cup seedless raspberry jam
- 3 Tablespoons balsamic vinegar
- 1 1/2 Tablespoons Worcestershire sauce
- 1/2 teaspoon ground ginger
- 1/8 - 1/4 teaspoon red pepper flakes
Instructions
- In a small soup pot over medium heat, whisk together the raspberry jam, balsamic vinegar, Worcestershire sauce, ginger and red pepper flakes. Cook on the stovetop for 2-3 minutes or until the preserves are melted and ingredients are combined. Remove from the heat.1 cup seedless raspberry jam, 3 Tablespoons balsamic vinegar, 1 1/2 Tablespoons Worcestershire sauce, 1/2 teaspoon ground ginger, 1/8 - 1/4 teaspoon red pepper flakes
- Spray a slow cooker with nonstick cooking spray and add the frozen meatballs.2 lb (32 ounce) bag fully cooked frozen turkey meatballs
- Pour the sauce over the meatballs and stir to coat the meatballs with the sauce.
- Cook on HIGH for 2 - 3 hours or LOW for 5 hours, stirring occasionally. Make sure the meatballs are completely cooked through before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Ingredient Tips - We prefer to use seedless raspberry jam because we don’t prefer seeds in the sauce.
Nutrition
Serving: 1serving (about 5 meatballs) | Calories: 170kcal | Carbohydrates: 18.5g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 580mg | Potassium: 0mg | Fiber: 1g | Sugar: 12g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
