Raspberry Balsamic Glazed Meatballs

1 bag (2 lbs. 2 oz.) frozen fully-cooked meatballs
1 cup raspberry preserves
3 TBSP. sugar
3 TBSP. balsamic vinegar
1 1/2 Tbsp. worcestershire sauce
1/4 tsp. dried red pepper flakes
1 tbsp. grated fresh ginger

1. Coat 6 quart crock pot with cooking spray and add meatballs.
2. In bowl, combine preserves, sugar, vinegar, worcestershire sauce, and pepper flakes
Microwave on high for 45 seconds. Stir, microwave 15 seconds longer or until melted (mixture will be chunky). Reserve 1/2 cup mixture. Pour remaining mixture over meatballs and toss gently to coat well. Cover; cook on Low 5 hours or on high 2 1/2 hours.
3. Turn crock pot to high. Stir in ginger and reserved 1/2 cup of preserves mixture. Cook, uncovered, on high 15-20 minutes more, until slightly thickened, stirring occasionally.

Makes 18-24 servings. Can be tossed with green onions and served over rice for a main dish.