Slow Cooker Grape Jelly Meatballs

Ingredients

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

Directions

Step 1

Preheat oven to 375°F. Place thawed meatballs onto a lined or nonstick sheet pan. Cook for 15-20 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.