Slow Cooker Grape Jelly BBQ Meatballs

Slow Cooker Grape Jelly BBQ Meatballs

Ingredients
2 lb fully cooked frozen meatballs
1 cup ketchup
1 cup grape jelly
¼ cup brown sugar
2 tbsp yellow mustard
Fresh parsley, for garnish

Instructions
Mix: Add ketchup, grape jelly, brown sugar, and mustard to a bowl. Stir until mostly smooth.
Cook: Place frozen meatballs in the slow cooker and pour the sauce over them. Stir gently to coat.
Slow Cook: Cover and cook on LOW for 3–4 hours or until hot and tender, stirring once or twice.
Serve: Transfer to a serving bowl, spoon extra glaze over the top, and sprinkle with parsley. Add toothpicks for easy serving.

Tip: Keep the slow cooker on WARM during parties so the meatballs stay hot and glossy.
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