Ingredients

The following ingredients have 18 Servings
  • 3 lbs frozen meatballs
  • 2 cups concord grape jelly ((11.5 ounces per cup))
  • 1 ½ cups ketchup ((or BBQ sauce, chili sauce, or chili paste like Sambal Oelek))
  • ⅛ tsp cayenne pepper ((or more, to taste))
  • 1 Tbsp cornstarch ((optional - to thicken the sauce before serving))
  • 1 Tbsp cold water ((optional - to make slurry with cornstarch))

Instruction

  • To begin, add your frozen meatballs to your crockpot (*if they are raw, cook them according to the instructions on the package first).
  • Pour the grape jelly, ketchup, and a sprinkling of cayenne pepper to taste over the top of the meatballs. Stir to combine so that all the meatballs are coated in the jelly mixture.
  • Cook on low for 3-4 hours, or until meatballs are sufficiently hot.
  • (Optional) If you desire a thicker sauce, add a slurry of cornstarch and water to the crockpot 15 minutes before serving. Use more as needed, adding only 1 tablespoon of cornstarch at a time to thicken until desired consistency is reached.