This recipe is an adaptation of an appetizer recipe popular in the 1960s. You can ladle the meatballs directly from the slow cooker and then provide toothpicks to make them easier for your guests to eat.
Serves: 8 / Hands-on: 10 minutes / Total: 6 hours 10 minutes / Difficulty: Easy
- 2 Tbsp. extra virgin olive oil
- 2 lbs. frozen precooked meatballs
- 1½ cups ketchup
- 1 cup grape jelly
- Add the oil to the bag of frozen meatballs; close and toss to coat the meatballs in the oil. Add to the slow cooker. Cover and cook on high for 4 hours. (To prevent the meatballs on the bottom of the cooker from burning, carefully stir the meatballs every hour to rearrange them in the cooker.)
- In a measuring cup or bowl, mix the ketchup together with the grape jelly. Pour over the meatballs in the slow cooker. Cover and cook on low for 2 hours or until the sauce is heated through and thickened. To serve, reduce the heat setting of the slow cooker to warm.