These Crockpot Apple Cider Glazed Meatballs are sweet, tangy, and full of cozy fall flavor. You toss everything into the slow cooker, walk away, and come back to tender meatballs swimming in a sticky apple cider glaze that smells like a warm autumn evening. This one’s always a hit during fall get-togethers or when you just want something easy and delicious with a twist.
Why I Love This Recipe
This recipe came from a fall potluck I went to years ago. Someone brought these apple cider meatballs, and I couldn’t stop thinking about them. I finally recreated my own version, and it’s even better than I remembered.
- It takes 5 minutes to prep, then the slow cooker does the rest
- The apple cider glaze is sweet, tangy, and cozy — like fall in a bite
- It makes the house smell amazing
- It works great as an appetizer or served over rice or mashed potatoes
- You can double the batch for parties
What You’ll Need
- 2 lbs frozen homestyle meatballs
- 2 cups apple cider (not apple juice)
- ½ cup apple butter
- ¼ cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water (for slurry)
- Optional: chopped fresh parsley for garnish
Pro Tips
- Use real apple cider, not apple juice — it makes a big difference in flavor
- Stir the sauce ingredients together before pouring over the meatballs for even flavor
- Add the cornstarch slurry at the end so the glaze thickens perfectly
- Want it a little spicy? Add a pinch of red pepper flakes to the sauce
- If your slow cooker runs hot, keep an eye on it to avoid overcooking
Tools You’ll Need
- Crockpot
- Small mixing bowl
- Measuring cups and spoons
- Mixing spoon
- Small whisk
- Serving bowl
Substitutions and Variations
- Swap apple butter for apricot preserves for a brighter, fruity glaze
- Use turkey or chicken meatballs instead of beef
- Maple syrup can be used instead of brown sugar for deeper sweetness
- Add a splash of bourbon for a grown-up twist
Make Ahead Tips
Mix the sauce ingredients (except the cornstarch slurry) the night before and store in the fridge. When ready, just pour it over the meatballs and cook as usual.
Step-by-Step Instructions
Step 1: Add Frozen Meatballs to Crockpot
Place 2 lbs of frozen homestyle meatballs into the crockpot.
Step 2: Mix the Sauce
In a bowl, combine 2 cups apple cider, ½ cup apple butter, ¼ cup brown sugar, 2 tablespoons Dijon mustard, and 1 tablespoon soy sauce. Whisk until smooth.
Step 3: Pour Sauce Over Meatballs
Pour the mixed sauce evenly over the frozen meatballs in the crockpot.
Step 4: Cook on LOW or HIGH
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the meatballs are heated through and the sauce is bubbling.
Step 5: Add Cornstarch Slurry
In a small bowl, mix 1 tablespoon cornstarch and 1 tablespoon water until smooth. Stir the slurry into the crockpot during the last 30 minutes of cooking to thicken the glaze.
Step 6: Garnish and Serve
Once the sauce is thick and glossy, gently stir the meatballs and transfer to a serving bowl. Garnish with chopped fresh parsley and serve warm.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave. These freeze well too — just thaw overnight and reheat gently.
How Many Servings & Time
Makes about 6 servings
Cook time: 4–5 hours on LOW or 2–3 hours on HIGH
Prep time: 5 minutes
Macros Information (Per Serving – Approximate)
- Calories: 310
- Protein: 17g
- Carbs: 22g
- Fat: 16g
- Sugar: 14g
Why This Recipe Works (Quick Science)
The apple cider reduces slowly as it cooks, concentrating the natural sugars and apple flavor. The apple butter helps bind the glaze, while Dijon mustard adds just enough tang to cut the sweetness. The cornstarch slurry at the end thickens the sauce into that perfect sticky finish.
Common Mistakes
- Using apple juice instead of cider – It won’t have the same depth of flavor
- Skipping the slurry – The glaze won’t thicken properly without it
- Overcooking – Meatballs can dry out if left too long on high heat
- Not stirring the sauce before adding – You want all the flavors evenly combined
What to Serve With
- Mashed potatoes
- Buttery egg noodles
- Steamed green beans
- Crusty bread or dinner rolls
- Fall salads with apples or cranberries
FAQ
Can I use fresh meatballs?
Yes, as long as they’re pre-cooked. Just adjust the cooking time if needed.
Can I make this on the stovetop?
You can! Simmer everything in a pot over low heat for about 30 minutes.
Can I double this recipe?
Absolutely. Use a large crockpot and stir once or twice during cooking.
Is it very sweet?
It’s a balanced sweet and tangy glaze, not overly sugary. The Dijon and soy sauce help cut the sweetness.