Ingredients:

  • 32 oz frozen meatballs (beef or homestyle)
  • 18 oz grape jelly
  • 18 oz BBQ sauce (hickory or original)
  • 1 tsp red pepper flakes
  • 1 tbsp Worcestershire sauce
  • 2 green onions, sliced (for garnish)

Instructions:

  1. In the basin of a 6-quart slow cooker, combine the grape jelly and BBQ sauce. Use a whisk or spatula to break up any large jelly clumps until the mixture is relatively smooth.
  2. Add the frozen meatballs, red pepper flakes, and Worcestershire sauce to the basin. Gently toss with a silicone spatula until every meatball is fully submerged and coated in the sauce.
  3. Cover the slow cooker with a tight-fitting lid. Cook on LOW for 3 hours, allowing the pectin to emulsify and the sauce to thicken into a glossy glaze.
  4. Garnish with thinly sliced green onions before serving directly from the crockpot on the warm setting.