Slow Cooker Marmalade Meatballs

Preparation Method

1. Place frozen meatballs in the slow cooker without thawing.
2. In a bowl, mix orange marmalade, soy sauce, ketchup, apple cider vinegar, brown sugar, minced garlic, ground ginger, and red pepper flakes to make the sauce.
3. Pour the sauce over the meatballs and gently toss to coat.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally.
5. Once cooked, stir gently to coat meatballs in the thick sauce and garnish with parsley if desired.
6. Serve hot as an appetizer or over rice or noodles as a main dish.

Tips and Conclusion

Tip

For an extra layer of flavor, you can add a splash of orange juice or a bit of zest from an orange to the sauce mixture. If you prefer a thicker sauce, you can remove the lid during the last 30 minutes of cooking to allow some of the moisture to evaporate.

Conclusion

These Sweet and Tangy Slow Cooker Meatballs are an effortless way to bring big, bold flavors to your table. The combination of sweet orange marmalade, savory soy sauce, and tangy vinegar creates a perfect balance that makes these meatballs incredibly delicious. Whether you’re making them for a party, a potluck, or a family dinner, these meatballs are sure to impress. Enjoy the ease of preparation and the satisfying taste of this versatile dish!