Slow Cooker Meatballs with Blueberry Sriracha Sauce
2-Minute How-TosAppetizersHolidayUsing Frozen Blueberries
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Ingredients
- 1/3 cup brown sugar
- 2 tbsp soy sauce
- 4 tsp toasted sesame seeds
- 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
Instructions
- Combine brown sugar, soy sauce, apple cider vinegar, sriracha, garlic, sesame oil, cornstarch, and blueberries in 4-quart slow cooker. Stir in meatballs.
- 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.
About this recipe
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.
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