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World's Best Meatballs

World's Best Meatballs
This image courtesy of tammileetips.com

You can make the World's Best Meatballs with only three simple ingredients! This easy slow cooker meatball recipe simply requires frozen, pre-made meatballs, grape jelly, and barbecue sauce. This slow cooker meatball recipe cooks all day, which makes it a great choice when you're trying to prepare a lot of food for a party. These meatballs are sure to be a hit, and will take very little work on your part.

Slow Cooker Time HIGH2 hr 30 min

Slow Cooker Time LOW8 hr

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I am so glad I found this recipe. I have a party to go to and I did not know what to bring. Now I have the perfect recipe. These small meatballs are always a hit at a party. They are easy to eat and look delicious. It will be easy to do. Thank you!

Once you've tried these meatballs, the flavors do not seem weird at all. My mother in law makes a giant batch of these whenever she hosts her big lively holiday parties, and people tend to hover around the slow cooker - they go quick! Other types of preserves and jellies work great too, if you're looking to change things up. I've tried them with both seedless raspberry jam and apricot preserves, and had great results!

This is probably the simplest way to make meatballs. The first time I found out about using grape jelly, I was a lot skeptical because I had never heard of it before and it honestly sounded weird. OMG! I fell in love immediately. I love meatballs this way, and I cannot think of the last time I used a different recipe.

I have made a similar recipe to this. Well, almost identical. Instead of using grape jelly, I used a can of jellied cranberry sauce. It is one of the best meatball recipes I have ever tried. Perfect for dinner or for an event. I can only imagine, with our families love of grape jelly, that this will be an ever bigger hit. Has anyone tried it with something other than cranberry or grape jelly?

I've tried a similar recipe to this one and the sauce was Ah-mazing! I'll have to make this one too.

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