Grape jelly slow cooker meatballs
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique:
Easy, so easy, even I, your humble correspondent, thinks he could cook this one. The test kitchen cook announced she was looking for something easy and appropriate for fall tailgating and other gatherings. We have had some readers request some easier and quicker recipes at times. It might take a little time to cook these in the slow-cooker but I can’t imagine any recipe any easier than this one. Enjoy!
Grape Jelly
Slow-Cooker Meatballs
Food Network Kitchen
2 cups chili sauce, such as Heinz
1 cup grape jelly
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon hot sauce
One 32-ounce bag frozen cocktail-size beef meatballs
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 ½ to 3 hours or low for 5 to 6 hours.