Raspberry balsalmic glazed meatballs (crockpot)

By duckieq

Ingredients

• 2 lbs. frozen, cooked meatballs
• 1 C. raspberry preserves
• 3 T. sugar
• 3 T. balsalmic vinegar
• 1 1/2 T. worcestshire sauce
• 1/4 tsp. red pepper flakes
• 1 T. grated, fresh ginger

Details

Preparation time 5mins
Cooking time 5mins

Preparation

Step 1

1) coat crockpot with pam. add meatballs and set aside

2) combine preserves, sugar, vinegar and pepper flakes in small microwavable bowl. microwave on high for 45 seconds, stir, microwave another 15 seconds or until melted (it will be chunky) reserve 1/2 C. of mixture. pour remaining mix over meatballs and gently toss to coat well. cover, cook low for 5 hours or high for 2.5 hours

3) turn slow cooker to high. stir in ginger and reserved raspberry mix. cook uncovered 15-20 minutes or until thickened slightly; stir occasionally