1 squeeze bottle (2/1/2 cups) Welch's Concord Grape Jelly
1 bottle (18-oz) barbecue sauce (Sweet Baby Ray's recommended)
1 pkg (2-lb) frozen prepared meatballs
Add jelly and barbecue sauce to a slow cooker, stir to blend well. Stir in meatballs to coat. Cover and cook on high 3 to 3 1/2 hours, stirring halfway through cooking time,
file photo for reference
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.