Ingredients:

  • 18 oz grape jelly
  • 18 oz BBQ sauce
  • 32 oz pre-cooked frozen meatballs

Instructions:

  1. In the basin of your slow cooker, combine the grape jelly and BBQ sauce. Whisk them together until the jelly is broken up into small chunks.
  2. Add the frozen meatballs directly into the sauce and stir gently to ensure every sphere is fully submerged.
  3. Set the slow cooker to LOW for 3–4 hours or HIGH for 1.5–2 hours until the sauce has thickened and the meatballs are heated through to the center.
  4. Before serving, give the meatballs one final toss with tongs. If using an Instant Pot, use the Sauté function for 2–3 minutes at the end to further reduce the sauce.