Friday, January 25, 2013

Raspberry - Balsamic Glazed Meatballs - America's Favorite Brand Name Cookbook

1 bag (32 oz) frozen full cooked meatballs
1 cup raspberry preserves ( I used Polaner seedless, sugar free)
3 tablespoons sugar
3 tablespoons balsamic vinegar
1 tablespoon, plus 1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon grated fresh ginger

Coat slow cooker with nonstick cooking spray. Add meatballs.

Combine preserves, sugar, vinegar, Worcestershire sauce and red pepper flakes in small microwaveable bowl. Microwave on HIGH 45 seconds; stir. Microwave 15 seconds or until melted. Reserve 1/2 cups mixture. Pour remaining mixture over meatballs; toss to coat. Cover; cook on LOW 5 hours or on HIGH 2 1/2 hours.

Turn slow cooker to HIGH. Stir in ginger and reserved 1/2 cup preserves mixture. Cook, uncovered, 15 to 20 minutes or until thickened slightly, stirring occasionally.

Makes about 32 meatballs.

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