Slow Cooker Grape Jelly Meatballs

5 minutes
70 minutes


OZO® Plant-Based Italian Meatballs 1 package
Grape jelly ¾ cup
Ketchup ¾ cup
Red wine vinegar ¼ cup
Jalapeno pepper, diced 1 tablespoon
Worcestershire sauce 1 ½ teaspoons
Dijon mustard 1 ½ teaspoons
Smoked paprika 1 teaspoon
Salt 1 teaspoon
Ground black pepper ½ teaspoon
Water ¼ cup
Scallions, diced ¼ cup
Plant-based Italian Style Meatballs


Step 1
Preheat oven to 375°F. Place thawed meatballs onto a lined or nonstick sheet pan. Cook for 7-10 minutes, or until meatballs reach an internal temperature of 165°F.
Step 2
In a medium mixing bowl, add all ingredients for the grape jelly sauce. Whisk until combined.
Step 3
Add sauce and cooked meatballs to the bowl of a 1.5-quart crockpot. Stir to combine, making sure the meatballs are coated in the sauce. Cook for 1 hour, or until sauce has thickened and is hot.
Step 4
Stir in diced scallions and serve.

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