Raspberry Balsamic Meatballs (Slow Cooker

• Gluten free

• Produce

  • 1 tbsp Ginger, fresh
  • 1 Green onions

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1 cup Raspberry preserves
  • 1 1/2 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Sesame seeds
  • 2 tbsp Sugar

• Frozen

  • 1 batch Easy baked meatballs

Found on thefoodcharlatan.com

Ingredients

• 1 batch Easy Baked Meatballs, or a 2 lb package frozen meatballs
• 1 cup raspberry preserves
• 2 tablespoons sugar
• 3 tablespoons balsamic vinegar
• 1 and 1/2 tablespoons Worcestershire sauce
• 1/4 teaspoon red pepper flakes
• 1 tablespoon fresh ginger, grated or minced
• sliced green onions, for garnish
• Sesame seeds, for garnish

Directions

• Spray your crock-pot with nonstick spray. Add the raspberry preserves, sugar, vinegar, Worcestershire sauce, and red pepper flakes, and stir together, using a whisk if you want.
• Once combined, remove a 1/2 cup of the mixture and set aside.
• Add the meatballs (its okay if they are frozen) and stir to coat.
• Cover and cook on low for 5 hours, or on high for 2 and 1/2 hours.
• Remove the lid to add the ginger and reserved sauce. Turn the Crock pot to High if it is not already there. Cook for another 15-20 minutes, or until the sauce has thickened slightly.
• Garnish with green onions and/or sesame seeds.