Slow Cooker Touchdown Meatballs

Slow Cooker Touchdown Meatballs

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • Two 3 pound bags frozen meatballs (beef and pork), thawed
  • Two 12 oz. jars grape jelly
  • Two 12 oz. jars currant jelly
  • Two 12 oz. jars chili sauce
  • Two 12 oz. jars cocktail sauce
  • 1/4 teaspoon ground cayenne pepper (if desired)
  • 1 medium green or yellow pepper, cut in cubes (if desired)

Directions

  1. Place thawed meatballs in slow cooker.
  2. In large bowl, whisk together remaining ingredients. Pour over meatballs.
  3. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours or until internal temperature reaches at least 160°F.
-Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

Serves: 40

 

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