Ingredients:

  • 32 oz frozen beef meatballs
  • 1 cup BBQ sauce
  • 1/2 cup grape jelly
  • 1/4 cup brown sugar, packed
  • 2 tbsp ketchup
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions:

  1. Grab a medium mixing bowl and whisk together the BBQ sauce, grape jelly, brown sugar, ketchup, garlic powder, and onion powder. Whisk until the jelly clumps disappear and the mixture is a smooth, dark red syrup.
  2. Pour the 32 oz of frozen meatballs directly into the slow cooker. Note: Don't thaw them first, as they'll hold their shape better.
  3. Pour your prepared glaze over the frozen beef.
  4. Use a spatula to stir gently. Ensure every single meatball is fully coated in the sauce so there are no dry spots.
  5. Cover the pot with the lid.
  6. Set your slow cooker to Low for 3 to 4 hours (or High for 1.5 to 2 hours). I prefer Low for the best flavor infusion.
  7. Around the 3 hour 10 mins mark, open the lid. You should smell a deep, caramelized sweetness and see the sauce bubbling gently.
  8. Check the consistency. The sauce should be thick enough to coat the back of a spoon.
  9. Give the meatballs one final, gentle toss to redistribute the glaze.
  10. Turn off the heat and serve immediately.