2lb Bag Fully Cooked Frozen Meatballs
1 Cup Raspberry Preserves
3 Tablespoons Balsamic Vinegar
3 Tablespoons Sugar
1 1/2 Tablespoon Ground Ginger
1/4 Teaspoon Red Pepper Flakes
Measuring Cup
Soft Spatula
Tablespoon
1/2 Tablespoon
1/4 Teaspoon
Saucepan
Spray slow cooker with nonstick cooking spray and add frozen meatballs.
In a saucepan over the stove, combine raspberry preserves, sugar, balsamic vinegar, worcestershire sauce, red pepper flakes, & ginger. Cook until preserves melt.
Pour sauce over frozen meatballs in slow cooker.
Cook on high for 2-2 1/2 hours, stirring occasionally. Make sure meatballs are completely cooked through.
-Alternatively, cook on low for 5 hours.
Serve with toothpicks and enjoy!
Also possible with blackberry preserves.