Slow Cooker Raspberry Balsamic Glazed Meatballs are a sweet, tangy, and savory dish perfect for appetizers, parties, or a delicious dinner. The combination of juicy meatballs with a rich raspberry balsamic glaze creates an irresistible flavor that pairs well with rice, pasta, or even as a stand-alone snack. Made in the slow cooker, this recipe requires minimal effort while delivering maximum taste.
Why You’ll Love This Recipe
- Effortless to make – Let the slow cooker do the work for you.
- Sweet and tangy glaze – A perfect balance of raspberry and balsamic flavors.
- Great for entertaining – Perfect as an appetizer or main dish.
- Customizable – Use homemade or store-bought meatballs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Frozen or homemade meatballs
- Raspberry preserves or jam
- Balsamic vinegar
- Brown sugar
- Soy sauce
- Garlic, minced
- Dijon mustard
- Red pepper flakes (optional for spice)
- Fresh parsley (for garnish)
Directions
- Prepare the Sauce: In a bowl, whisk together raspberry preserves, balsamic vinegar, brown sugar, soy sauce, minced garlic, Dijon mustard, and red pepper flakes.
- Add Meatballs to Slow Cooker: Place the frozen or homemade meatballs into the slow cooker.
- Pour the Glaze: Pour the raspberry balsamic glaze over the meatballs, ensuring they are well coated.
- Slow Cook: Cover and cook on low for 4-6 hours or high for 2-3 hours, stirring occasionally.
- Garnish and Serve: Sprinkle with fresh parsley and serve warm.
Servings and Timing
- Servings: 6
- Prep Time: 5 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Total Time: 4 hours 5 minutes – 6 hours 5 minutes
Variations
- Spicy Version: Add more red pepper flakes or a dash of hot sauce.
- Berry Blend: Mix raspberry and cranberry preserves for a unique twist.
- Gluten-Free: Use gluten-free meatballs and soy sauce.
- Slow Cooker BBQ Meatballs: Swap raspberry jam for BBQ sauce for a different flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze cooked meatballs with sauce for up to 3 months.
- Reheating: Warm in a saucepan over low heat or microwave in 30-second intervals.
FAQs
Can I use fresh meatballs instead of frozen?
Yes, just brown them in a skillet first to hold their shape while slow cooking.
What can I serve with these meatballs?
They pair well with rice, mashed potatoes, pasta, or toothpicks for an appetizer.
Can I make this in an Instant Pot?
Yes! Cook on high pressure for 5 minutes, then do a natural release.
How do I thicken the sauce?
Mix 1 tablespoon of cornstarch with water and stir in during the last 30 minutes of cooking.
Can I use another type of jam?
Yes! Blackberry, strawberry, or cranberry preserves work well too.
Do I need to thaw frozen meatballs first?
No, you can add them directly to the slow cooker.
Can I use turkey or chicken meatballs?
Absolutely! Lighter meat options work great with this glaze.
How do I prevent the meatballs from getting too soft?
If using homemade meatballs, brown them first to help them stay firm.
Can I double the recipe?
Yes, just make sure your slow cooker is large enough to hold everything.
Is this dish kid-friendly?
Yes! Reduce or omit the red pepper flakes for a milder flavor.
Conclusion
Slow Cooker Raspberry Balsamic Glazed Meatballs are an easy and delicious dish with a perfect blend of sweet and tangy flavors. Whether you serve them as a party appetizer or a hearty meal, they’re sure to be a hit. With minimal prep and hands-off cooking, this recipe is perfect for busy days and special occasions alike!
PrintSlow Cooker Raspberry Balsamic Glazed Meatballs
These Slow Cooker Raspberry Balsamic Glazed Meatballs are the perfect balance of sweet and savory. Juicy meatballs are slow-cooked in a rich raspberry balsamic glaze, making them a great appetizer or main dish. Serve them over rice, pasta, or as a party snack with toothpicks!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer, Dinner
- Method: Slow Cooker
- Cuisine: American, Fusion
Ingredients
For the Meatballs:
- 1 pound ground beef (or ground turkey)
- ½ cup breadcrumbs (panko or regular)
- 1 egg
- 2 tablespoons milk
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
For the Raspberry Balsamic Glaze:
- 1 cup raspberry preserves (or seedless raspberry jam)
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional, for heat)
Instructions
-
Make the meatballs:
- In a large bowl, mix the ground beef, breadcrumbs, egg, milk, garlic, salt, pepper, onion powder, and oregano.
- Roll into 1-inch meatballs and place them on a plate.
-
Brown the meatballs (optional but recommended):
- Heat a skillet over medium heat and lightly brown the meatballs on all sides (about 3-4 minutes). This helps them hold their shape and adds flavor.
-
Prepare the sauce:
- In a medium bowl, whisk together the raspberry preserves, balsamic vinegar, soy sauce, Dijon mustard, honey, garlic powder, and red pepper flakes.
-
Slow cook:
- Place the meatballs in the slow cooker and pour the raspberry balsamic sauce over them. Stir gently to coat.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the meatballs are fully cooked.
-
Serve & enjoy:
- Serve warm as an appetizer or over rice, pasta, or mashed potatoes for a full meal. Garnish with chopped parsley or green onions.
Notes
- Make ahead: You can prep the meatballs and sauce the night before and refrigerate until ready to cook.
- Spicy Kick: Add extra red pepper flakes or a dash of hot sauce for more heat.
- Gluten-Free Option: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Baked Version: Instead of slow cooking, bake meatballs at 375°F (190°C) for 20 minutes, then toss in the sauce.