- 2 lb bag fully cooked frozen meatballs
- 1 cup raspberry preserves
- 3 Tbsp Raspberry Balsamic Vinegar
- 3 Tbsp sugar
- 1 1/2 Tbsp Worcestershire sauce
- 1 tsp ground ginger
- 1/4 tsp red pepper flakes
- Spray slow cooker with nonstick cooking spray and add frozen meatballs
- In a saucepan, combine raspberry preserves, sugar, balsamic vinegar, Worcestershire sauce, red pepper flakes and ginger and cook until preserves are melted
- Pour sauce over frozen meatballs in slow cooker
- Cook for high for 2 – 2 1/2 hours or low for 5 hours, stirring occasionally
- Make sure meatballs are completely cooked through
- Sprinkle with sesame seeds if desired. Serve warm
