Ingredients:

  • 907g (2 lbs) frozen cooked homestyle meatballs
  • 15ml (1 tbsp) neutral vegetable oil
  • 530ml (18 oz) bold BBQ sauce
  • 320g (11.5 oz) grape jelly
  • 5ml (1 tsp) smoked paprika
  • 2.5ml (1/2 tsp) garlic powder

Instructions:

  1. Heat 15ml neutral vegetable oil in a large skillet over medium high heat.
  2. Add the 907g frozen meatballs in batches. Cook until they sizzle and develop a golden crust on at least two sides.
  3. Transfer the seared meatballs into the slow cooker basin.
  4. In a medium bowl, whisk together 530ml bold BBQ sauce, 320g grape jelly, 5ml smoked paprika, and 2.5ml garlic powder.
  5. Pour the sauce mixture over the meatballs. Stir until every meatball is glossy and coated.
  6. Cover the slow cooker and set it to Low.
  7. Cook for 4 hours. Check at 3 hours to ensure the sauce isn't thickening too fast.
  8. Give everything a gentle toss every 90 minutes.
  9. Switch to the Warm setting once the sauce is bubbling and thick.
  10. Garnish with fresh chives or sesame seeds just before serving. Look for a vibrant green contrast against the dark sauce.