Ingredients:

  • 32 oz frozen Italian style meatballs
  • 18 oz BBQ sauce
  • 12 oz concord grape jelly
  • 1 tsp sriracha or hot sauce
  • 0.5 tsp garlic powder

Instructions:

  1. Place the 32 oz of frozen meatballs into the slow cooker. Note: No need to thaw; they cook better from frozen.
  2. Whisk the 18 oz BBQ sauce, 12 oz grape jelly, 1 tsp sriracha, and 0.5 tsp garlic powder in a separate bowl. Note: Breaking up the jelly now prevents clumps later.
  3. Pour the sauce mixture over the meatballs.
  4. Toss the meatballs gently until every single one is coated.
  5. Cover and set the slow cooker to LOW.
  6. Cook for 4 hours until the sauce is bubbling and the meatballs are hot through.
  7. Stir once halfway through the time if you are around. Note: This redistributes the heat and the sugar.
  8. Switch to the Warm setting as soon as the 4 hours are up to prevent the sauce from over reducing.
  9. Garnish with chives or sesame seeds just before guests arrive for a pop of color.