Ingredients
- Two 3 pound bags frozen meatballs (beef and pork), thawed
- Two 12 oz. jars grape jelly
- Two 12 oz. jars currant jelly
- Two 12 oz. jars chili sauce
- Two 12 oz. jars cocktail sauce
- 1/4 teaspoon ground cayenne pepper (if desired)
- 1 medium green or yellow pepper, cut in cubes (if desired)
Directions
- Place thawed meatballs in slow cooker.
- In large bowl, whisk together remaining ingredients. Pour over meatballs.
- Cover and cook on HIGH for 4 hours or LOW for 6-8 hours or until internal temperature reaches at least 160°F.
Serves: 40
