What Will I Make For Supper??
I’m sure you’ve asked yourself this question a hundred times before. Some days, although you look forward to a flavourful, instagram worthy dinner – it can be hard to find the inspiration or the drive to throw it all together. As a mom of two – let’s say “particular” eaters, sometimes it can be a chore to find a meal I consider appealing that translates into fun kid food too.
The meal I’m about to share with you happens to be one of my favourite dishes to serve, wether at a party or just in a pinch at home. I stumbled upon a variation of this recipe last year while planning a New Years Eve party, and it was a complete hit!
What I love best about it is that you can substitute any type of jam or preserve and it still delivers on the mouthwatering flavour every time! This time for example; I used a combination of 1/2 cup red currant jam and 1/2 cup black currant jam- just to use up what I had on hand and try it out!
Follow the steps below to recreate this easy, throw-together meal on your own.
Slow Cooker Red Currant – Balsamic Meatballs
Preparation: 10 min Cook Time: 2 hrs 40 min
Skill Level: Easy
1 package frozen meatballs
1 cup of red currant jam (use any flavour you have on hand!)
3 Tbs balsamic vinegar
2 Tbs Dijon mustard
1 1/2 tbs soy sauce
1 Tbs fresh, grated ginger
1/4 tsp red pepper flakes
1/2 tsp diced garlic
Chopped green onions
- Pour meatballs into slow cooker.
- In a saucepan over low to medium heat, combine remaining ingredients.
- Once fully combined and softened, pour over meatballs in slow cooker.
- Cook on LOW heat for 5 hours, or alternately; cook on HIGH for 2.5 hours, stirring occasionally.
- Serve with toothpicks, or over pasta or rice.
- Garnish with green onions and/or sesame seeds immediately before serving.
You can also make this in a dish in the oven! I would suggest starting at 30 minutes, with the oven preheated to 350 degrees. Check and adjust cooking time as necessary.
I hope you enjoy this recipe as much as I do! Feel free to leave suggestions or variations in the comments section, I am always happy to hear from you!