Ingredients:

  • 2 lbs frozen pre cooked meatballs
  • 12 oz chili sauce
  • 14 oz grape jelly
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika

Instructions:

  1. Place the 2 lbs of frozen meatballs into the bottom of your slow cooker. Note: Do not thaw them first; they need to stay cold to prevent overcooking the centers.
  2. In a separate bowl, combine the 12 oz chili sauce, 14 oz grape jelly, 1 tbsp apple cider vinegar, and 1 tsp Worcestershire sauce.
  3. Stir in the 0.5 tsp garlic powder and 0.25 tsp smoked paprika until the mixture is relatively smooth.
  4. Pour the sauce over the meatballs and toss gently with a spatula. Note: Ensure every meatball has at least a thin coating to prevent drying.
  5. Cover the pot and cook on High for 2 hours or Low for 4 hours.
  6. Stir once halfway through the cooking time until the jelly has completely liquefied.
  7. Use a thermometer to ensure the center reaches 165°F until steaming hot throughout.
  8. Remove the lid for the final 15 minutes of cooking until the sauce reduces and becomes tacky.
  9. Switch to the Warm setting and provide plenty of toothpicks.