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“There are many recipes for meatball appetizers, perhaps because they are so easy prepare and keep well in a slow cooker. I found this version in our local newspaper -- the combination of currant jelly and barbecue sauce sounds yummy! If served as an appetizer, it will make 16 servings at 2 meatballs each; if serving as an entree, it will make 4-5 servings.”
READY IN:
35mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 12 ounces grape jelly or 12 ounces currant jelly
  • 1 cup barbecue sauce (bottled, or your favorite homemade)
  • 16 ounces bag frozen meatballs, thawed overnight in refrigerator

Directions

  1. Combine jelly and barbecue sauce in a large saucepan. Cook and stir over medium heat until jelly melts.
  2. Add meatballs. Heat over medium-low heat 20 minutes, or until meatballs are hot and glazed, stirring occasionally. Serve in a slow cooker set on low, if desired.

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