Description
These sweet and tangy slow cooker raspberry balsamic glazed meatballs are perfect for parties, game day, or an easy dinner! With a rich, sticky glaze, they’re packed with flavor and effortless to make.
Ingredients
Units
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- 1 lb frozen meatballs (beef, turkey, or chicken)
- 1/2 cup raspberry jam
- 1/4 cup balsamic vinegar
- 2 tbsp soy sauce (or coconut aminos for gluten-free)
- 2 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
- 1 tbsp chopped parsley (for garnish)
Instructions
- Prepare the glaze: In a bowl, whisk together raspberry jam, balsamic vinegar, soy sauce, honey, garlic, black pepper, and red pepper flakes.
- Add to slow cooker: Place frozen meatballs in the slow cooker and pour the sauce over them. Stir to coat evenly.
- Cook: Cover and cook on low for 4-5 hours or high for 2-3 hours, stirring occasionally.
- Thicken the sauce (optional): If you want a thicker glaze, mix cornstarch and water, then stir it into the sauce during the last 30 minutes of cooking.
- Serve hot, garnished with chopped parsley. Enjoy as an appetizer or serve over rice for a meal!
Notes
- Homemade meatballs? Use cooked homemade meatballs instead of frozen.
- Make it spicy! Add a dash of Sriracha or extra red pepper flakes.
- Pairs well with: Mashed potatoes, rice, or a side salad.
Nutrition
- Calories: 290
- Sugar: 18g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Fiber: 1g
- Protein: 16g