Slow Cooker Raspberry Balsamic Meatballs

  • Serves 8 People
  • Prep Time 30M
  • Cook Time 4-6H

Move over grape jelly, there’s a new meatball pairing in town! Step-up your potluck game with this delicious Slow Cooker Raspberry Balsamic Meatball recipe. This flavor profile is so unique and is sure to set your meatballs apart from the others. Bursting with raspberry balsamic notes accompanied by traditional meatball spices, its sure to be the first dish gone at any potluck or gathering. Enjoy!

Ingredients

Sauce:

Meatballs:

  • 1 lb Lean Ground Beef

  • ¾ lb Lean Ground Pork

  • 2 Large Eggs

  • 1 Cup Milk

  • ½ Cup Unseasoned Breadcrumbs

  • 1 Tsp Garlic Powder

  • 1 Tsp Onion Powder

  • 1 Tsp Paprika

  • 1 Tsp Kosher Salt

  • 1 Tsp Black Pepper

  • Fresh Parsley (For Garnish)

Directions

  1. To start, preheat your oven to 425°F and line a large baking sheet with parchment paper or aluminum foil. Lightly coat with non-stick spray. Next, mix all of the ingredients for the Raspberry Balsamic sauce in the bottom of a slow cooker. Once sauce is mixed well, turn on the slow cooker to low-medium heat.
  2. In a large bowl, simply combine all the ingredients for the meatballs and use a wooden spoon or your hands (using your hands is more fun!) to combine all of the ingredients. Be careful not to overmix – this will result in tough meatballs! You just want to mix long enough for the ingredients to incorporate with each other.
  3. Next, using your hands or a small cookie scoop, roll the mixture into bite-size balls and place the finished meatballs on the prepared baking sheet. Important note: Placing the meatballs too close together while baking results in undercooked meatballs. Make sure to give them lots of space and use 2 baking pans if necessary.
  4. Bake the meatballs at 425°F for 10 minutes, flip and then continue to bake for another 5 minutes or until the meatballs are completely cooked through.
  5. Once meatballs are cooked, remove from the oven and let rest for 5-10 minutes. Place the meatballs into the slow cooker with the Raspberry Balsamic sauce and mix to coat. Cook on medium-high for 4-6 hours. Once done, serve over a bed of rice or just on their own – These are that good! Enjoy!