Saturday, January 2, 2010

Raspberry Balsamic Glazed Meatballs


This was supposed to be an appetizer, but I whipped it into a meal by simply adding rice! These would be great served with just a toothpick in them as well. I made simple homemade meatballs, but frozen meatballs would be an even easier meal.

Raspberry Balsamic Glazed Meatballs

2 pounds fully cooked meatballs
1 cup raspberry preserves
3 Tbs. sugar
3 Tbs. balsamic vinegar
1 1/2 Tbs. worcestershire sauce
1/4 tsp. red pepper flakes
1 Tbs. ginger

Coat crock-pot with nonstick cooking spray. Add meatballs (thawed if pre-frozen). In a small bowl, combine preserves, sugar, vinegar, worcestershire, and pepper flakes. Microwave on HIGH 45 seconds. Stir; microwave 3o seconds or until melted. (Mixture will be chunky). Pour mixture over meatballs and toss gently to coat well. Cover, cook on low for 2 1/2 hours. Stir in ginger, if desired. Cook uncovered 15 minutes to thicken slightly, stirring occasionally. Serve with rice for a main dish or toothpicks for an appetizer.

Serves 4 as a meal, 15 as an appetizer.

Recipe From: The Crock Pot Recipe Card Collection

3 comments:

Michelle said...

No way. Really? What a strange combination! I bet they're lovely. Reminds me of Ultimate party meatballs, a combo of heinz sauce and cranberry sauce on meatballs.

john said...

I find this kind of weird but they look delicious. I never thought that the combination would click.
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Julie said...

Sounds like a great sauce!