Crockpot (Slow Cooker) sweet and spicy meatballs

This recipe is a classic simply because it’s so delicious. And when it’s made in a diner, it’s so easy. Using your own diner potatoes means all you have to do is stir occasionally while it sits in the buffet, if you have any traces of mixing!

We think cocktail sauce is a condiment in a capsule; it’s basically like chilli sauce but a bit spicy, but use chilli sauce if that’s your preference. Any jelly or jam and some spicy tomato-based sauce will work well. Try apricot or peach in an Italian tomato sauce, or use a plum jam in a cocktail sauce.

You can use any type of cooked meatball in this recipe – but it must be cooked. If you try to cook meatballs in this sauce, the sauce will be too fatty. Use frozen pre-cooked meatballs, any meatball from my recipe box, or your favorite. Cook them to a temperature of 165 F, drain and then slow cook.

What you’ll need

2 pounds of pre-cooked frozen meatballs or your own homemade meatballs 1 cup of grape must or apple jelly 2 cups of chili sauce or cocktail sauce

How to make it

1. Preheat oven-baked meatballs according to package directions.

2. Place in a 3- to 4-quart baking dish.

3. Mix the cabbage and chili sauce or cocktail sauce thoroughly in a small bowl, pour over the meatballs and mix well.

4. Pour into a cream saucepan and reheat for 1 to 2 hours, until the sauce is hot. Turn the heat up a little until ready to serve, stirring occasionally. Keep the slow cooker on the “keep warm” setting, stirring occasionally as your guest dives in.

Nutritional guidelines (per serving) Calories 271 Total fat 20 g Saturated fat 7 g Saturated fat 8 g Cholesterol 60 mg Sodium 1,807 mg Carbohydrates 10 g Fiber 3 g Protein 13 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)