Ingredients:

  • 2 lbs frozen homestyle meatballs
  • 18 oz grape jelly
  • 18 oz BBQ sauce
  • 1 tsp Sriracha (optional)

Instructions:

  1. Prep the liner. Place your 2 lbs frozen homestyle meatballs into the slow cooker basin. Note: No need to thaw them first.
  2. Combine the liquids. In a separate bowl, whisk together the 18 oz grape jelly and 18 oz BBQ sauce.
  3. Add the kick. Stir in the 1 tsp Sriracha if you want that subtle heat balance.
  4. Coat the meat. Pour the sauce mixture over the meatballs, stirring gently until every meatball is fully submerged.
  5. Set the temperature. Cover the slow cooker and set it to LOW. Note: Low heat prevents the sugars from burning.
  6. Simmer slow. Cook for 4 hours until the sauce is bubbling and thick.
  7. Check for doneness. Use a thermometer to ensure the meatballs have reached 165°F.
  8. The final stir. Give everything one last gentle toss until the glaze looks dark and mirror shiny.
  9. Serve warm. Switch the setting to Keep Warm for serving.