Step 1

Crockpot

Step 2

Combine BBQ sauce with grape jelly in the crockpot; stir well.

Step 3

Stir in the frozen meatballs until evenly coated.

Step 4

Cover and cook on low for 4-5 hours, or high for 3 hours. Stir the meatballs a few times during the cooking time, until they’re warmed through.

Step 5

Stovetop

Step 6

In a large Dutch oven set over medium heat, combine jelly and BBQ sauce. Cook, stirring often, until bubbly.

Step 7

Stir in meatballs and coat completely with the sauce. Reduce heat to medium-low, cover and cook for 25-30 minutes, until meatballs are heated through. Stir the meatballs a few times to avoid scorching.

Step 8

If necessary, add about ¼ cup of water to thin out the sauce before serving.