Sriracha Barbecue Meatballs

Now that I’ve found some frozen meatballs that actually taste decent (Whole Foods), I’ve been exploring different sauces and flavor profiles to make simple, tasty meals that go beyond “spaghetti and meatballs.”

I had a bottle of Trader Joe’s Sriracha Barbecue Sauce open in the fridge, and came across am Asian-inspired recipe with gochujang and soy sauce and apricot preserves and thought…

“Hmmm, I can work with this!”

First, the only thing I really like apricots in is this wicked nice Guacamole, so apricot preserves got turned into my own Peach Butter; then the gochujang and soy sauce were swapped out with TJ’s Sriracha Barbecue Sauce and lower sodium Tamari.

All in all, we were wicked pleased with the results and – since you toss it all in the slow cooker, there was next to no muss and very little fuss involved.

•1 bag (20 oz) frozen meatballs

•1 cup peach butter (or apricot preserves)
•1 cup Sriracha barbecue sauce
•1 cup diced onion
•2 tbsp lower sodium Tamari
•1 tbsp Sherry Peppers Sauce*
•1 tbsp grated fresh ginger

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Stir sauce ingredients together in slow cooker.

Add meatballs and stir to coat.

Cover and cook on high for four hours.


We had ours over ramen noodles with sautéed veggies and loved it.

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