Slow-Cooker Fig Balsamic Meatballs

Sweet, tangy, and impossibly easy—these cocktail meatballs are glazed with a blend of BBQ sauce, F.R.O.G. jam (fig-raspberry-orange-ginger), and The Olive Leaf Fig Balsamic Vinegar. Toss everything in the crockpot and let the slow cooker do the work. Great for game day, open houses, and holiday buffets.

Ingredients (serves a crowd)

• 6 lb bag prepared Italian meatballs (fully cooked; frozen or thawed)
• 1 (8 oz) jar Dillman Farms F.R.O.G. Jam (fig, raspberry, orange, ginger)
• 1 (18 oz) bottle John Tom’s Sweet & Mild BBQ Sauce (or your favorite)
• ⅓ cup The Olive Leaf Fig Balsamic Vinegar
• 1 cup water

Optional add-ins: pinch red pepper flakes, 1 tsp orange zest, chopped parsley for garnish.

Directions

1. Make the glaze. In a slow cooker, whisk together BBQ sauce, F.R.O.G. jam, Fig Balsamic, and water until smooth.
2. Add meatballs. Stir to coat evenly.
3. Cook low and slow. Cover and cook 6–8 hours on LOW (or 3–4 hours on HIGH), stirring once or twice, until hot and glossy.
4. Serve. Switch to WARM for serving. Garnish with parsley and add a splash of extra Fig Balsamic if you like a brighter finish.

Make-Ahead & Storage

• Hold for parties: Keep on WARM up to 3 hours; stir occasionally.
• Refrigerate: Cool and store up to 4 days; reheat gently in the slow cooker with a splash of water.
• Freeze: Up to 2 months in sauce; thaw overnight, then reheat.
• Serve With

Toothpicks for snacking, or pile onto slider buns with crunchy slaw. Add a side of kettle chips or a simple green salad.

Easy Swaps

• No F.R.O.G. jam? Use fig jam plus a spoonful of orange marmalade.
• Want heat? Stir in 1–2 tsp hot sauce or red pepper flakes.
• Try other balsamics like Blackberry Ginger or Cranberry Pear for a seasonal twist.