Slow Cooker Apple Cider Glazed Meatballs
This easy slow cooker apple cider glazed meatball recipe is tender, sweet, tangy, and coated in a sticky apple cider brown sugar glaze. The perfect Crockpot appetizer for fall parties, Thanksgiving, Friendsgiving, holiday entertaining, and game day.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 10 appetizer servings 1x
- Category: Appetizer, Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 1 (32-ounce) bag frozen fully cooked homestyle meatballs
- 1 ½ cups apple cider
- ½ cup packed light brown sugar
- ⅓ cup ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon finely chopped fresh parsley, optional, for serving
Instructions
- Add the frozen meatballs to a 6-quart slow cooker.
- In a medium bowl, whisk together the apple cider, brown sugar, ketchup, Dijon mustard, apple cider vinegar, Worcestershire sauce, cinnamon, garlic powder, salt, and black pepper.
- Pour the apple cider sauce evenly over the frozen meatballs. Gently stir to coat.
- Cover and cook on HIGH for 2½ to 3 hours or on LOW for 4 to 5 hours, until the meatballs are hot throughout.
- In a small bowl, whisk together the cornstarch and cold water until completely smooth. Stir the slurry into the slow cooker.
- Cover and cook on HIGH for another 15 to 20 minutes, until the sauce is thickened, glossy, and clings to the meatballs.
- Switch the slow cooker to WARM for serving. Sprinkle with chopped parsley just before serving, if desired.
Notes
- Use refrigerated apple cider for the best rich apple flavor. Apple juice can be used in a pinch, but the sauce will be sweeter and less complex.
- Frozen fully cooked homestyle or Italian-style meatballs both work well.
- Keep the meatballs on the WARM setting for up to 2 hours for serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To make ahead, cook and cool the meatballs, then reheat in the slow cooker on LOW until hot.
- For a little heat, add ¼ teaspoon crushed red pepper flakes or a few dashes of hot sauce to the sauce.