Ingredients
Equipment
Method
Make the grape jelly BBQ sauce
- Whisk BBQ sauce, grape jelly, Worcestershire sauce, and garlic powder in a slow cooker until the jelly starts to break up and blend with the sauce.
- Add frozen fully cooked meatballs to the slow cooker and stir to coat every meatball in the sauce mixture.
Slow cook
- Cover and cook on LOW for 3-4 hours, stirring once halfway through, until meatballs are heated through.
- If cooking on HIGH, cover and cook for about 2 hours, stirring once halfway through, until meatballs are heated through.
- Stir the mixture until the sauce looks glossy and clings to the meatballs, adding a quick stir to help even heating.
Serve
- Garnish with chopped fresh parsley, then keep on WARM and serve with toothpicks.
Notes
For the best glossy finish, stir once halfway and again at the end so the sauce thickens and coats the meatballs. Store leftovers in a covered container in the refrigerator for up to 3 days; reheat on WARM in the slow cooker until hot. Freezing is yes—freeze up to 2 months and thaw in the refrigerator before reheating. For a gluten-free option, use a Worcestershire sauce brand labeled gluten-free.
