Grape Jelly Slow-Cooker Meatballs

Name: Grape Jelly Slow-Cooker Meatballs
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT3H5M0.000S
Yield: 8 to 10 servings
Ingredients: 2 cups chili sauce, such as Heinz; 1 cup grape jelly; 2 tablespoons Dijon mustard; 2 tablespoons cider vinegar; 1 teaspoon hot sauce, such as Tabasco; One 32-ounce bag frozen cocktail-size beef meatballs

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Level: Easy

Total: 3 hr 5 min (6 hours 5 minutes on low)
Active: 5 min

Yield: 8 to 10 servings

Many versions of this dish live on the Internet and for good reason—it’s quick, easy and a real crowd pleaser. We find some of them a bit too cloying though, so we scaled down the jelly and added a little acidity and heat in the form of Dijon mustard, cider vinegar and hot sauce to create the perfect balance of sweet and tangy. We use beef meatballs, but you can substitute turkey or veggie ones.

Level: Easy

Total: 3 hr 5 min (6 hours 5 minutes on low)
Active: 5 min

Yield: 8 to 10 servings

Ingredients

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2 cups chili sauce, such as Heinz

1 cup grape jelly

2 tablespoons Dijon mustard

2 tablespoons cider vinegar

1 teaspoon hot sauce, such as Tabasco

One 32-ounce bag frozen cocktail-size beef meatballs

Directions

Special equipment:

a 4- to 6-quart slow cooker 

Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.