Raspberry-Balsamic Glazed Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 bag (34 ounces) frozen fully cooked meatballs1 cup raspberry (or other flavour) jam/preserves, sugar-free4 Teaspoons Brown Sugar Splenda Mix3 Tablespoons Balsamic Vinegar5 Teaspoons Worcestershire Sauce
1. Spray slow cooker with nonstick cooking spray (optional). Add frozen meatballs; set aside.
2. Combine preserves, sugar, vinegar, Worcestershire sauce in small microwavable bowl. Microwave on HIGH 45 seconds. Stir; microwave 15 seconds or until melted (mixture will be chunky).
3. Reserve 1/2 cup mixture.
4. Pour remaining mixture over meatballs and toss gently to coat. Cover, cook on LOW 5 hours or on HIGH 2 1/2 hours.
5. Turn slow cooker to HIGH. Stir in reserved 1/2 cup preserve mixture. Cook uncovered 15-20 minutes or until thickened slightly, stirring occasionally.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user KOGOSHUKO.
2. Combine preserves, sugar, vinegar, Worcestershire sauce in small microwavable bowl. Microwave on HIGH 45 seconds. Stir; microwave 15 seconds or until melted (mixture will be chunky).
3. Reserve 1/2 cup mixture.
4. Pour remaining mixture over meatballs and toss gently to coat. Cover, cook on LOW 5 hours or on HIGH 2 1/2 hours.
5. Turn slow cooker to HIGH. Stir in reserved 1/2 cup preserve mixture. Cook uncovered 15-20 minutes or until thickened slightly, stirring occasionally.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user KOGOSHUKO.
Nutritional Info Amount Per Serving
- Calories: 241.3
- Total Fat: 16.1 g
- Cholesterol: 47.2 mg
- Sodium: 442.7 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.9 g
- Protein: 13.3 g
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