Ingredients:

  • 2 lbs frozen cooked meatballs
  • 18 oz Concord grape jelly
  • 12 oz chili sauce
  • 0.25 tsp cayenne pepper
  • 1 tsp apple cider vinegar

Instructions:

  1. Spray the inside of your crockpot with non stick spray or use a liner for the easiest cleanup.
  2. Add the 18 oz Concord grape jelly and 12 oz chili sauce directly into the pot. Whisking these two first ensures a smooth, uniform glaze.
  3. Stir in the 0.25 tsp cayenne pepper and 1 tsp apple cider vinegar until fully incorporated.
  4. Gently fold in the 2 lbs frozen meatballs. Mix until every meatball is fully submerged or coated.
  5. Cover and cook on LOW for 4 hours or on HIGH for 2 hours if you are short on time.
  6. Around the 3 hour mark, give it a stir. You should see the sauce starting to glisten and thicken into a syrupy texture.
  7. The meatballs are ready when they are piping hot all the way through and the sauce is bubbling at the edges.
  8. Give everything one last gentle toss to ensure the meatballs are drenched in the mahogany colored glaze.
  9. Switch the slow cooker to the warm setting. This prevents the sugars from burning while you serve.
  10. Serve immediately. Use a slotted spoon or toothpicks for appetizers, or pour the whole pot into a serving bowl for a main dish.