Eosinophilic Esophagitis Friendly Crockpot BBQ Cocktail Meatballs

Total time3 hr 5 min

Prep time5 min

Cook time0 min

Eosinophilic Esophagitis Friendly Crockpot BBQ Cocktail Meatballs

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Ingredients

10 servings

2 lbs frozen fully cooked cocktail meatballs
Mulay's Nana's Italian Meatballs
Jones Dairy Farm Chicken Meatballs
Jones Dairy Farm Pork Meatballs
Amylu Sea Salt & Cracked Black Pepper Fully Cooked Chicken Meatballs, 16 oz
Amylu Organic Chicken Meatballs Italian-Style, 32 oz
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For the sauce

1 cup ketchup
1 cup grape jelly
1 tbsp worcestershire sauce
1 tsp yellow mustard
½ tsp garlic powder
¼ tsp black pepper

For serving

1–2 tbsp fresh parsley, chopped (optional)

Instructions

1
In a mixing bowl, stir together the ketchup, grape jelly, Worcestershire sauce, yellow mustard, garlic powder, and black pepper until smooth and fully combined.
2
Add the frozen cocktail meatballs to the slow cooker insert. Pour the sauce over the meatballs and stir gently to coat them evenly.

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