Ingredients
1/4 cup packed brown sugar1/4 cup Louisiana-style hot sauce1/4 cup honey1/4 cup apricot preserves2 tablespoons cornstarch2 tablespoons reduced-sodium soy sauce1 package (24 ounces) frozen fully cooked Italian turkey meatballs, thawedAdditional hot sauce, optionalBibb lettuce leaves12 mini bunsCrumbled blue cheeseRanch salad dressing, optional
Preparation
In a 3- or 4-qt. slow cooker, mix the first 6 ingredients until smooth. Stir in meatballs until coated. Cook, covered, on low 2-3 hours, until meatballs are heated through.
If desired, stir in additional hot sauce. Serve meatballs on lettuce-lined buns; top with cheese and, if desired, dressing.
