Sweet and sour cocktail meatballs from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 187) by America's Test Kitchen Editors

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Notes about this recipe

  • jenny_goyjur on April 09, 2026

    Sauce was watery. I ended up sticking it in a saucepan (without the meatballs) and cooking it down by half.

  • ashallen on March 01, 2020

    Good - very tender meatballs in a flavorful sauce. Taking a cue from TrishaCP's note, I substituted a puree of dried apricots (dark unsulfured ones) for the apricot jam to reduce sugar in the sauce. I also used ~3 tbsp Worcestershire sauce, 1.5 tbsp mustard, and 1 tsp ancho chili flakes to boost the savory flavors a bit. Sugar level in final sauce was good, but I thought it still needed some tinkering. Additional salt was definitely helpful (I'll add salt and/or soy sauce to the sauce at the start of cooking next time) as was some cider vinegar for sharpening the flavor. Once cooking was done, I stirred meatballs before degreasing and all the fat disappeared into the sauce - oops. I'll be sure to degrease first next time!

  • TrishaCP on February 03, 2012

    These weren't terrible, but they weren't great either. I thought they were a bit too one-note with the sweetness- maybe a bit more salt would have helped. The meatballs themselves were pretty tender, so I think it is worth checking out the other meatball recipes in this book.

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