1cupred currant jellyor grape or huckleberry jelly
juice of 2 lemons
1(32-ounce) bagfrozen meatballs
Combine ketchup, cold water, brown sugar, chili sauce, jelly, lemon juice and ginger in your slow cooker. Add frozen meatballs and stir so meatballs are coated in sauce.
Cook on high for 4 hours or on low for 6–8 hours.
Make Ahead: These will keep in the slow cooker on the warm setting for several hours or can be made ahead and stored in the refrigerator. To store, allow meatballs to cool, then transfer to an airtight container. They’ll keep in the refrigerator fridge for 3–4 days. Reheat in the microwave or in a medium pot over low heat.HOMEMADE MEATBALLS: Our homemade meatballs work great for this recipe! To make them, preheat the oven to 450 degrees F. Line a large, rimmed baking sheet with foil and spray with nonstick cooking spray. In a large bowl, combine 2 pounds ground beef (I use 80% lean), 2 eggs, 1 cup milk, ½ cup plain breadcrumbs (or Italian style breadcrumbs), 2 tablespoons grated Parmesan cheese, 2–3 teaspoons salt, 2 teaspoons garlic powder, 1 teaspoon onion powder –and ½ teaspoon black pepper. Mix with your hands until just combined (do not overmix). Using a cookie scoop or your hands, divide meat mixture into 1½- inch meatballs. Bake for 10–14 minutes, or until the internal temperature is 160 degrees F. These meatballs can be used fresh, or frozen for up to 3 months for the recipe above.