Eosinophilic Esophagitis Friendly Crockpot BBQ Cocktail Meatballs
Total time3 hr 5 min
Prep time5 min
Cook time0 min
4.8(26)
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Learn more →Ingredients
10 servings
- 2 lbs frozen fully cooked cocktail meatballs
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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