• 18 oz. Grape Jelly
                                  • 18 oz. BBQ Sauce
                                  • 32 oz. Bag Frozen Fully Cooked Meatballs (about 50)


                                  1. In a medium bowl or the base of the slow cooker, combine the grape jelly and BBQ sauce. Add meatballs and stir until coated in sauce.
                                  2. Cook on high for 2 to 3 hours or low 3 to 4 hours. Turn the slow cooker to warm until ready to serve.
                                  3. Enjoy as an appetizer or serve over rice with green onions for a main dish.
                                  4. Draw lines with yellow mustard to mimic the laces of a football. Let cool for
                                    10 minutes before serving. Serve with ketchup