This easy slow cooker apple cider meatballs recipe dunks fresh meatballs and juicy apple slices in apple cider, garlic, and blue cheese crumbles and creates a creamy, sweet, and savory broth for a delicious fall twist. Bring them to your next fall party and they will be gone in seconds!
Anything and everything is pumpkin, pumpkin, pumpkin right now, and for good reason. It’s delicious and well…. it’s delicious.
But there’s also this thing where I am loving Fall’s crisp sweet apples and I feel like they don’t get enough credit.
Pumpkin gets all the credit for fall feels and crisp apples and juicy pears get to be runners up.
Not fair pumpkin. Not fair.
So I decided to go on a little apple spree of my own.
Of course that spree also had something to do with meatballs.
It’s no secret that there is a huge meatball theme that is happening here on BHHY.
There’s the pumpkin sage meatball, simple oven baked paleo meatballs, slow cooker honey peach chipolte meatballs, and gluten-free cheese stuffed meatballs that have all been huge hits around these parts.
Now is as good of a time as ever to show you how to make these slow cooker apple cider meatballs. #MeatballLove
The juicy paleo meatballs are just taken right out of the freezer and dunked in the slow cooker with all the other ingredients.
By the time the meatballs are ready there is an amazing creamy broth that the meatballs are bobbing in thanks to the easy sprinkle of Blue Cheese crumbles.
There’s also this steamy sweet garlicky aroma that fills the air when you take the top off of the cooker.
So here’s how this slow cooker apple cider meatballs recipe works:
- Grab your slow cooker and these paleo meatballs from the freezer (you can obviously use whatever meatball you want, but these are THE BEST in the business!)
- Then grab some crisp juicy gala apples and some fresh apple cider.
- And then there is that third grab for the blue cheese crumbles.
- You simply toss all of your ingredients together, get that slow cooker cookin’, and 30 minutes before you’re ready to serve, sprinkle on and stir in your blue cheese crumbles (plus more for a pretty garnish!)
The blue cheese crumbles cut some of the sweetness down a notch and lets the garlic seep through so that there is a nice balance between sweet and savory.
Your taste buds will understand and give you mad respect.
- 30 frozen cooked paleo meatballs, or the meatball of your choice
- 1 1/2 cups apple cider
- 1/2 cup maple syrup
- 1/2 cup blue cheese crumbles
- 2 TBSP apple cider vinegar
- 2 apples, cubed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- extra blue cheese crumbles and chopped fresh parsley to garnish
- Line your slow cooker with a slow cooker liner and place all ingredients except the blue cheese and garnishments in the bottom of the cooker.
- Cook on low for 3-4 hours or until meatballs are hot and tender.
- Stir in the 1/2 cup blue cheese crumbles 30 minutes before the meatballs are done. Stir well and continue to cook the last 30 minutes.
- When ready to serve, sprinkle on more blue cheese crumbles and chopped parsley. Enjoy!
If you are using a different meatball than the suggested one, add in 1/4 tsp more garlic and onion powders to your recipe.
Secondly, if you are using fresh meatballs or thawed meatballs the dish will be done much sooner, approximately 1 hour of cook time on low. Make sure your meatballs are cooked thoroughly before eating.