Step 1

Add the BBQ sauce, grape jelly and pickled jalapeños and juice to a 6-quart slow cooker. Make a cornstarch slurry with the cornstarch and 2 tablespoons of water. Add this to the slow cooker and stir everything together. Add the frozen meatballs then cook on low for 4 hours or high for 2 hours, stirring once or twice during the cooking process.

Step 2

Remove the lid and give it one last stir. Set the slow cooker to warm and sprinkle over the green onions. Serve straight from the slow cooker with toothpicks on the side.