Ingredients:

  • 2 lbs pre-cooked frozen meatballs
  • 1 tbsp olive oil
  • 1.5 cups BBQ sauce
  • 0.5 cup grape jelly
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the meatballs in batches, tossing them frequently for 3-5 minutes until they develop a dark, mahogany-colored crust.
  2. In a medium bowl, whisk together the BBQ sauce, grape jelly, apple cider vinegar, garlic powder, and smoked paprika until the jelly is fully incorporated and the mixture is smooth.
  3. Place the seared meatballs into the slow cooker. Pour the sauce mixture over the top, stirring gently to ensure every meatball is fully coated.
  4. Cover and cook on Low for 3-4 hours or High for 1-2 hours until the sauce is bubbling slightly and thickened into a glossy glaze.