Slow Cooker Apricot Glazed Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ⅓ Cup of Silver Spring Chipotle Mustard
  • ⅔ Cup of Smuckers Sugar Free Splenda Apricot Preserves
  • 2 Tablespoons of Heinz Reduced Sugar Ketchup
  1. Add all the ingredients except the mustard, apricot preserves and ketchup together in a bowl.
  2. Form the mixture into 30 meatballs.
  3. Line 2 baking sheets with parchment paper and arrange the meatballs onto the sheets.
  4. Preheat the oven to 400 degrees. Bake for 30 minutes or until meatballs are browned.
  5. Add remaining ingredients together in a bowl and blend together thoroughly.
  6. Arrange half of the meatballs on the bottom of a slow cooker sprayed with vegetable cooking spray. Pour half of the chipotle mustard mixture on top. Repeat with remaining meatballs and top with the rest of the sauce.
  7. Cover and cook on low for about 4 hours or on high for 2 hours until meatballs are hot and glazed.
  8. This makes 6 servings with 5 meatballs per serving with sauce at 1 Freestyle Point per serving. Enjoy!
Recipe by Dee Dee Does at