Slow Cooker Raspberry-Balsamic Glazed Meatball

Although this is not one of my recipes, I completely stole it from a slow cooker cook book but, it's so delicious I wanted to share with everyone. It's very good, this is easy to prepare and even good for the picky eater in the family.

To Make enough for 6 to 8 servings you will need:

1 Bag (2 pounds) frozen fully-cooked meatballs

1 Cup of raspberry preserves

3 Tablespoons of Sugar

3 Tablespoons of Balsamic Vinegar

1 ½ Tablespoons Worcestershire Sauce

¼ teaspoons dried pepper flakes

1 Tablespoon grated fresh Ginger (optional)

Directions:

1. Coat 6 quart Crock pot slow cooker with nonstick cooking spray. Add frozen meatballs; set aside

2.Combine preserves, sugar, vinegar, worcestershire sauce and pepper flakes in small microwavable bowl, Microwave in HIGH for 45 seconds. Stir, microwave 15 seconds longer or until melted (mixture will be chunky). Reserve ½ cup mixture. Pour remaining mixture over meatballs and toss gently to coat well. Cover; cook on LOW for 5 hours or on HIGH for 2 ½ hours.

3. Turn slow cooker on HIGH. Stir in ginger, if desired and reserved ½ cup preserve mixture. Cook, uncovered, on HIGH 15 to 20 minutes longer or until thickened slightly, stirring occasionally

Serving Suggestions:   Serve as main dish, toss with chopped green onions and serve over hot rice.