Introduction

These Slow Cooker Raspberry Balsamic Glazed Meatballs are a perfect blend of sweet and tangy flavors, ideal for parties or a cozy dinner. Using frozen fully-cooked meatballs makes this recipe incredibly easy and fuss-free.

A white plate holds a stack of eight round meatballs, arranged in a loose pyramid with some meatballs touching each other. Each meatball is coated with a glossy dark reddish-brown sauce that shines under the light, giving a wet appearance. The surface of the meatballs is textured with browned, slightly rough meat, and the sauce drips down the sides onto the plate. The plate sits on a white marbled surface with faint gray veining, adding contrast to the rich colors of the meatballs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (18 oz) jar raspberry jam
½ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 (32 oz) bag frozen fully-cooked meatballs

Instructions

Step 1: Pour the frozen fully-cooked meatballs straight into the slow cooker.
Step 2: In a bowl, whisk together the raspberry jam, balsamic vinegar, Dijon mustard, and brown sugar until smooth.
Step 3: Pour the glaze all over the meatballs, ensuring they are evenly coated.
Step 4: Cover and cook on LOW for 2–3 hours or on HIGH for 1–1.5 hours until the meatballs are heated through and the sauce is bubbling.
Step 5: Stir the meatballs gently to coat them with the glaze before serving warm.

Tips & Variations

For added depth, try stirring in a pinch of red pepper flakes for a spicy kick.
Substitute raspberry jam with cranberry or strawberry jam for a different fruity flavor.
Use homemade meatballs or fresh ones if you prefer to cook from scratch, adjusting cooking time accordingly.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through, stirring occasionally to maintain the glaze consistency.

How to Serve

A black slow cooker is filled with two layers: the bottom layer shows a thick, dark reddish-brown sauce covering the inner base, and the top layer consists of ten raw meatballs arranged in a circle with a light brown, slightly uneven texture. A white bowl is held above, pouring more glossy, dark reddish sauce over the meatballs, creating a shiny, dripping effect. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used, but you should cook them thoroughly before adding the glaze and slow cooking to avoid undercooked meat.

Can I make this recipe without a slow cooker?

Absolutely. You can heat the meatballs and sauce in a covered pan on the stovetop over low heat, stirring occasionally until hot and bubbly, about 20–30 minutes.

Slow Cooker Raspberry Balsamic Glazed Meatballs Recipe

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★★★★★

5 from 53 reviews

These Slow Cooker Raspberry Balsamic Glazed Meatballs combine sweet and tangy flavors with tender, fully-cooked meatballs simmered in a luscious raspberry and balsamic vinegar glaze. Perfect for easy entertaining or a tasty family dinner, this recipe offers a simple, hands-off cooking method delivering a delightful appetizer or main dish with the convenience of a slow cooker.

Author: Cleo
Prep Time: 5 minutes
Cook Time: 2 to 3 hours on LOW or 1 to 1.5 hours on HIGH
Total Time: 2 hours 5 minutes to 3 hours 5 minutes
Yield: About 8 servings 1x
Category: Appetizer
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Meatballs

32 oz frozen fully-cooked meatballs (about 1 bag)

Glaze

18 oz jar raspberry jam
½ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon brown sugar

Instructions

Add Meatballs to Slow Cooker: Pour the frozen fully-cooked meatballs directly into the slow cooker without thawing.
Mix the Glaze: In a medium bowl, whisk together the raspberry jam, balsamic vinegar, Dijon mustard, and brown sugar until the mixture is smooth and well combined.
Pour the Sauce Over the Meatballs: Pour the prepared glaze evenly over the meatballs in the slow cooker, ensuring they are well coated with the sauce.
Cook Until Hot and Bubbly: Cover the slow cooker and cook on LOW heat for 2 to 3 hours, or on HIGH for 1 to 1.5 hours, until the meatballs are heated through and the sauce is bubbling and thickened.
Stir and Serve: Give the meatballs a good stir to coat them evenly in the glaze, then serve warm as an appetizer or main dish.

Notes

For best results, use frozen fully-cooked meatballs to save prep time and ensure even cooking.
You can adjust the sweetness by adding more or less brown sugar according to taste.
If you prefer a thicker glaze, you can cook uncovered for the last 30 minutes to reduce the sauce slightly.
These meatballs pair wonderfully with rice, mashed potatoes, or crusty bread.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.

Keywords: slow cooker meatballs, raspberry balsamic meatballs, easy party appetizers, slow cooker appetizers, sweet and tangy glaze meatballs