I got this recipe from Kat; you can see her post about this HERE. This is a wicked easy slow cooker recipe that is mega-tasty.
I had asked Mike to stop at the store on his way home for the three ingredients needed. Finding a 12 ounce jar of grape jelly and an 18 ounce bottle of plain BBQ sauce was no problem for him. Finding an 80-count bag of plain frozen meatballs, however, was a problem. He came home with a 2-pound, 62-count bag of Italian-style meatballs.
It still worked. I used my 3 1/2 quart CrockPot, it all fit nicely. You put the BBQ sauce and the jelly in first, mix them together well…I used a wire whisk to make it nice and smooth. Then the meatballs go in, mixed around in the sauce to coat.
Although this is a slow-cooker recipe, it;s NOT one where you can go out all day and leave it alone to cook. Due to the high sugar content in both the BBQ sauce and the jelly, this MUST be stirred once an hour. If not, then it will scorch and burn the bottom of your CrockPot. I know that most slow-cooker recipes say NOT to open the pot and stir, and for the most part, that is correct. But for this one, you have to. And don’t worry about anything being undercooked…the frozen meatballs are already cooked through, so you won’t die from undercooked meat or anything. Six hours on LOW was enough, even with the hourly stirring.
I made a loaf of French bread and cut it into sub-sized pieces, and served the meatballs that way. You could also use store-bought hoagie (sub) rolls, if you’d like.
We had leftovers, and today for lunch I just put some in a bowl, zapped them, and ate then with a fork. When Mike came home, he zapped up a bowl of them as well, but since we ran out of the French bread, he put them on regular hot dog rolls.
This recipe is not only extremely tasty, but very inexpensive as well. Try it! 
Thanks again, Kat, for sharing this!
