For this recipe, you can make your own meatballs from scratch and cook them or buy frozen pre-cooked meatballs.
In a bowl, mix together the Russian dressing, apricot jam, and dry onion soup mix.
Place the meatballs in the crockpot and pour the sauce over top.
Stir. Cook in the slow cooker on low for 2-3 hours.
If you are making these as a freezer meal, place the meatballs in a large resealable freezer bag. Mix the sauce together and pour into the bag. Squish together to combine, remove excess air from the bag, and seal. Freeze until ready to cook. Thaw. Pour into the crockpot and cook on low for 2-3 hours.
If serving these crockpot meatballs as an appetizer, you can set them out with toothpicks.
