- 2 1/2 Cups grape jelly, preferably Welch's Concord Grape Jelly
- 1 18-ounce bottle of barbecue sauce, preferably Sweet Baby Ray's Barbecue Sauce
- 2 Pounds frozen prepared meatballs
- Hot sauce (optional)
Add grape jelly and barbecue sauce to a slow cooker; stir to blend well.
Stir in meatballs to coat.
Cover and cook, on high for 3–3 1/2 hours, stirring halfway during the cook time, until meatballs are thoroughly heated and sauce is simmering.