Easy Sweet and Sour Meatballs (Print Version)

Tender meatballs in a tangy peach-apricot sweet and sour sauce. Perfect for parties or weeknight dinners.

# What to Use:

→ 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 Prepare:

01 - In a medium mixing 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 into a 4 to 6 quart slow cooker, then pour the prepared sauce over the meatballs and gently toss to coat evenly.
03 - Cover the slow cooker 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.
04 - Stir gently before serving. Garnish with sliced green onions and sesame seeds if desired. Serve warm as an appetizer with toothpicks, or ladle over cooked rice for a main dish presentation.

# Expert Advice:

01 -
  • Five minutes of actual work, then the slow cooker does everything while you live your life.
  • The sauce tastes like it simmered all day, but frozen meatballs save you from any real effort.
  • Works as a fancy appetizer or a weeknight dinner over rice, so it's basically two recipes in one.
02 -
  • Don't skip the vinegar—it's the difference between sauce that tastes one-note sweet and sauce that tastes balanced and crave-worthy.
  • If your slow cooker runs hot, check these around the two-hour mark on HIGH to avoid overcooking the meatballs until they're falling apart.
03 -
  • Stir the sauce occasionally if you're home, not because you have to but because it helps the flavors meld even faster and prevents sticking on the bottom.
  • If the sauce seems too thin at the end, skip the extra cooking time and let it sit uncovered for the last thirty minutes to let some liquid evaporate and thicken slightly.
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