Slow Cooker Meatballs with Blueberry Sriracha Sauce

Slow Cooker Meatballs with Blueberry Sriracha Sauce

Make a blueitful bunch of Slow Cooker Meatballs with Blueberry Sriracha Sauce, and you’re sure to please your favorite bunch! The sauce is just right, blending a touch of blueberry sweetness with a subtle kick from the sriracha. Try it with your favorite meatball recipe, or save time with frozen. Either way, you get an equally delicious dish.

Ingredients

Ingredients

  • 1/3 cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp sriracha hot sauce
  • 2 cloves garlic, minced
  • 2 tsp sesame oil
  • 2 tbsp cornstarch
  • 1 cup fresh or frozen blueberries
  • 1 package (1 lb) frozen meatballs
  • 2 green onions, thinly sliced
  • 4 tsp toasted sesame seeds

Preparation

Instructions

  1. Combine brown sugar, soy sauce, apple cider vinegar, sriracha, garlic, sesame oil, cornstarch, and blueberries in 4-quart slow cooker. Stir in meatballs.
  2. Cover and cook on High setting for 3 to 4 hours, or until meatballs are tender and heated through and sauce has thickened. Sprinkle with green onions and sesame seeds before serving.

Notes

If using frozen blueberries, rinse before using.

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