Recipe.
One 32-oz bag of fully cooked, frozen meatballs
Grape jelly, one 18-oz jar
Barbecue sauce, one 18-ounce bottle
half a cup of water
Optional: a sprinkle of chopped parsley or green onions for presentation
Instructions:
Step one: Put the meatballs in the slow cooker from freezer.
Split the grape jelly in half and mix with the barbecue sauce and water in a medium-sized bowl. Thoroughly mix by whisking.
3–Coat the meatballs in the slow cooker with the sauce mixture by pouring it over them.
4. Heat the meatballs and sauce in a slow cooker over low heat for four or five hours, or until thickened. Another option is to cook it in a slow cooker over high heat for two or three hours.
5. Before serving, gently mix the meatballs in the sauce to make sure they are coated equally. Chopped parsley or green onions can be used as a garnish if preferred.
6. As an appetizer or main course, serve the meatballs with toothpicks or small serving forks and savor them with your preferred sides.
