Step 1

In the bowl of a slow cooker, combine preserves, jelly, vinegar, soy sauce, cayenne pepper and ginger. Turn slow cooker to high and cook for 20 minutes, stirring occasionally.

Step 2

Add meatballs to jelly mixture, stirring to coat. Cook in slow cooker for 2-3 hours on high or 4-6 hours on low.

Step 3

Garnish with sesame seeds and chopped scallions if desired.