Pepper & Raspberry Cocktail Meatballs
Servings: 14 Servings
Ingredients
- 3 Pounds Frozen meatballs *Check label for gluten-free
- 4 oz pepper jelly
- 1/2 cup raspberry jam seedless
- 18 oz BBQ sauce
- 1 tsp Dijon mustard
Instructions
- In a bowl, mix pepper jelly, raspberry jam, barbecue sauce, and Dijon mustard.
- Add meatballs to the slow-cooker.
- Pour sauce mixture over the meatballs and stir.
- Cook on low for 3-4 hours until warmed all the way through.
