@brittbrewer33: Ingredients 2 lb fully cooked frozen meatballs 1 cup ketchup 1 cup grape jelly ¼ cup brown sugar 2 tbsp yellow mustard Fresh parsley, for garnish Instructions Mix: Add ketchup, grape jelly, brown sugar, and mustard to a bowl. Stir until mostly smooth. Cook: Place frozen meatballs in the slow cooker and pour the sauce over them. Stir gently to coat. Slow Cook: Cover and cook on LOW for 3–4 hours or until hot and tender, stirring once or twice. Serve: Transfer to a serving bowl, spoon extra glaze over the top, and sprinkle with parsley. Add toothpicks for easy serving. Tip: Keep the slow cooker on WARM during parties so the meatballs stay hot and glossy.

Brittany Brewer

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Wednesday 07 October 2026 19:43:57 GMT