Slow cooker Jelly meatballs

• 1 1/2 cups grape jelly (such as Smucker’s)
• 1 cup chili sauce (such as Heinz)
• 1/2 cup barbecue sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon Sriracha chile sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 pounds frozen meatballs
• 2 tablespoons finely chopped chives

Directions

Instructions Checklist

• Step 1

  Whisk together grape jelly, chili sauce, barbecue sauce, mustard, Sriracha, salt, and pepper in a medium bowl. Lightly coat slow cooker with cooking spray. Place frozen meatballs in slow cooker. Pour jelly sauce over meatballs, and toss to coat. Cover and cook on HIGH until sauce is thickened, 2 to 2 1/2 hours, stirring halfway through. Top with chives, and serve immediately.

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