Use pre-cooked meatballs to make this super easy weeknight meal. The raspberry and balsamic team up to throw a pretty awesome party in your mouth. These would also make a great Christmas or New Year's Eve appetizer.
Spray your crock-pot with nonstick spray. Add the raspberry preserves, sugar, vinegar, Worcestershire sauce, and red pepper flakes, and stir together, using a whisk if you want.
Once combined, remove a 1/2 cup of the mixture and set aside.
Add the meatballs (it's okay if they are frozen) and stir to coat.
Cover and cook on low for 5 hours, or on high for 2 and 1/2 hours.
Remove the lid to add the ginger and reserved sauce. Turn the Crock pot to High if it is not already there. Cook for another 15-20 minutes, or until the sauce has thickened slightly.
Garnish with green onions and/or sesame seeds.
These make great appetizers, but they can also be eaten as a meal. Serve with hot rice and a big salad.This recipe doesn't have to be made in the slow cooker. You can bake these with the sauce in a baking dish. I would start with 30 minutes at 350 degrees.Source: lightly adapted from Crock Pot Made Simple: Slow Cooker Recipes