# What You Need:
→ Meatballs
01 - 2 pounds frozen fully cooked meatballs
→ Sauce
02 - 1 cup peach or apricot preserves
03 - 1/2 cup ketchup
04 - 2 tablespoons soy sauce
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon brown sugar
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon black pepper
→ Optional Garnishes
10 - 2 green onions, thinly sliced
11 - 1 tablespoon sesame seeds
# Directions:
01 - In a medium bowl, whisk together peach or apricot preserves, ketchup, soy sauce, apple cider vinegar, brown sugar, garlic powder, ground ginger, and black pepper until smooth and well combined.
02 - Place frozen meatballs in a 4-6 quart slow cooker without thawing.
03 - Pour prepared sauce over meatballs and gently toss to coat evenly, ensuring all meatballs are submerged.
04 - Cover slow cooker and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours until meatballs are heated through and sauce is bubbly.
05 - Gently stir before serving. Garnish with sliced green onions and sesame seeds if desired. Serve warm as an appetizer with toothpicks or over rice as a main dish.
