Ingredients:

  • 32 oz frozen meatballs (homestyle or Italian-style)
  • 18 oz BBQ sauce
  • 18 oz grape jelly

Instructions:

  1. Place 32 oz frozen meatballs into the slow cooker. Note: Do not thaw them first; cooking from frozen prevents them from becoming mushy.
  2. Add 18 oz BBQ sauce directly over the meat.
  3. Spoon 18 oz grape jelly on top of the sauce.
  4. Stir gently to distribute the sauce and jelly until the meatballs are roughly coated.
  5. Cover and set the slow cooker to the Low heat setting.
  6. Cook for 4 hours until the sauce is bubbling and dark mahogany.
  7. Whisk the sauce halfway through (at the 2 hours mark) if the jelly hasn't fully melted.
  8. Check internal temperature until it reaches 165°F and the center is steaming.
  9. Switch to the Warm setting for serving to maintain that velvety texture.
  10. Garnish with chives or sesame seeds for a bit of visual flair and a fresh crunch.