Robert Ogle
  • 1 jar (12 oz.) grape jelly
  • 1 cup barbecue sauce
  • 1 bag 16 oz. Armour Original Meatballs
  1. Combine jelly and BBQ sauce in a large saucepan. Cook and stir over medium heat until jelly melts.
  2. Add meatballs. Heat over medium-low heat 15 minutes or until meatballs are hot and glazed, stirring occasionally.Serve in slow cooker set on low.
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