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Slow Cooker Raspberry Balsamic Glazed Meatballs

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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!

Ingredients

Scale

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Find it online: https://ukfinda.com/slow-cooker-raspberry-balsamic-glazed-meatballs/