Balsamic honey meatballs are an easy slow cooker dinner that can also do appetizer duty. Our 18-Year Traditional Dark Balsamic Vinegar adds tangy sweetness to tomato sauce, while our Garlic Infused Honey rounds out the garlic flavor. Start with fully cooked meatballs, thaw them in the refrigerator and warm them gently in the sauce; serve over pasta or set out toothpicks for a party.

Serves 8. Prep: 10 minutes. Cook: 3–4 hours on LOW.

I N G R E D I E N T S :

• 2 lb fully cooked beef or turkey meatballs, refrigerated or fully thawed in the refrigerator
• 1 can (15 oz) tomato sauce
• ⅓ cup Rocky Mountain Olive Oil 18-Year Traditional Dark Balsamic Vinegar
• ¼ cup Rocky Mountain Olive Oil Garlic Infused Honey
• 1 tablespoon Rocky Mountain Olive Oil Garlic Infused Olive Oil
• ½ cup water
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• Salt to taste, after cooking

I N S T R U C T I O N S :

1. Check the meatball package for reheating directions. Use fully cooked, refrigerated or fully thawed meatballs suitable for slow cooker reheating; do not start with raw meatballs.
2. Whisk the tomato sauce, balsamic, honey, oil, water, oregano, paprika and pepper in a 4- to 6-quart slow cooker.
3. Add the meatballs and gently stir to coat. Cover and cook on LOW for about 3–4 hours, following the package directions if they differ, until the centers reach 165°F.
4. Stir gently, taste the sauce and add salt only if needed. Serve over pasta or rice, or as an appetizer.

Nutrition varies substantially with the meatballs selected and excludes pasta or rice.

N U T R I T I O N A L   I N F O :

Estimated per serving: 340 calories • 21g protein • 22g carbohydrate • 19g fat.

Nutrition estimates vary with ingredient brands, trimming and portion size. Serves 8.

Find more slow cooker pairings in our Crocktober guide to olive oil, balsamic and honey.