Slow Cooker Raspberry Balsamic Meatballs

  • Serves 8
  • Prep Time 30M
  • Cook Time 4H
Download the Recipe

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!


For the Sauce:

For the 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 (Garnish)


  1. Preheat oven to 425°F and line a large baking sheet with parchment paper and lightly coat with non-stick spray.
  2. Next, mix all of the ingredients for the sauce in the bottom of a slow cooker. Once raspberry balsamic sauce is mixed well, turn on the slow cooker to low heat.
  3. In a large bowl, combine all the ingredients for the meatballs. Use a wooden spoon or your hands to combine all of the ingredients. Be careful not to overmix, this will result in tough meatballs!
  4. Using your hands or a small cookie scoop, roll the meat mixture into bite-size balls. 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.
  5. Bake the meatballs for 10 minutes, flip and then continue to bake for another 5 minutes (until the meatballs are completely cooked through).
  6. 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. Mix to coat meatballs. Cook on high for 4 hours. Once done, serve and enjoy!