1 squeeze bottle (2 1/2 cups ) grape jelly (I used Welch’s Concord Grape Jelly.)
1 18 oz. bottle barbecue sauce ( I used Sweet Baby Ray’s)
1 package (2 lb.) frozen prepared meatballs

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 to 3 1/2 hours, stirring halfway during the cook time.

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