Ingredients:

  • 2 lbs frozen pre-cooked beef meatballs
  • 1 jar (12 oz) grape jelly
  • 1 jar (12 oz) chili sauce
  • 1 tsp cayenne pepper
  • 1 tbsp sriracha
  • ½ tsp crushed red pepper flakes

Instructions:

  1. In a medium mixing bowl, whisk together the grape jelly, chili sauce, cayenne pepper, sriracha, and red pepper flakes. Stir vigorously until the jelly is broken down and the sauce is smooth.
  2. Place the frozen meatballs into the bottom of the slow cooker. Pour the spicy glaze over the top, ensuring every meatball is fully submerged in the mixture. Cover with a tight-fitting lid.
  3. Cook on High heat for 2 hours or Low heat for 4 hours.
  4. Open the lid and stir the meatballs gently. If the sauce appears too thin, leave the lid off and cook on High for an additional 15–20 minutes to reduce the liquid into a sticky glaze.