Sweet and Sour Crock Pot Meatballs

# What You'll 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 Make It:

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 in 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 setting for 3 to 4 hours or on HIGH setting for 1.5 to 2 hours until meatballs are heated through and sauce is bubbly.

05 - Stir gently before serving. Top with sliced green onions and sesame seeds if desired.

06 - Serve warm as an appetizer with toothpicks or over rice as a main dish.

# Expert Suggestions:

01 -

These meatballs practically cook themselves while you focus on everything else, like the kitchen miracle we all need sometimes.
The sauce hits that perfect balance between fruity sweetness and vinegar tang that keeps everyone coming back for just one more.

02 -

Opening the lid too often dramatically extends the cooking time, a lesson I learned when I kept checking during a dinner party and ended up serving much later than planned.
The sauce thickens significantly as it cools, so if it seems too thin when you first open the lid, give it about 5 minutes before panicking and trying to fix it.

03 -