Razzle Bazzle Meatballs

These meatballs are high on flavor and low on effort. Throw everything in a crock-pot for a few hours and like magic, out comes succulent, intensely flavorful, little juicy meaty delights. Razzle Bazzle combines with balsamic and ginger for a tangy, Asian spin. Make plenty – leftovers desired.

Yield: ~40 bites      Active Time: 10 minutes       Total Time: 55 minutes


  • 20 oz. package frozen party meatballs
  • ⅔ cup Razzle Bazzle Jam
  • 1 tablespoon + 1 teaspoon sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • ⅛ teaspoon red pepper flakes
  • 2 teaspoons fresh ginger, grated or minced
  • Sesame seeds, for garnish


  1. Spray a crock-pot with nonstick spray. Add Razzle Bazzle, sugar, vinegar, Worcestershire sauce, and red pepper flakes. Stir together
  2. Once combined, remove ⅓ cup of the mixture and set aside
  3. Add the meatballs and stir to coat
  4. Cover and cook on low for 5 hours or on high for 2 ½ hours
  5. Remove the lid to add the ginger and reserved sauce. Turn the crock-pot to high if it is not already there. Cook for another 15-20 minutes, or until the sauce has thickened slightly
  6. Garnish with sesame seeds

Note: This recipe doesn't have to be made in the slow cooker. You can bake these with the sauce in a covered baking dish at 325 degrees for 45 minutes. Then stir in ginger and reserved sauce and cook 15 minutes more.

Recipe and Photo reprinted with the permission of Gillian Reynolds of Jamnation Jam

Appetizers & light bites

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