Southern favorites, kitchen tips, and glimpses of real life as a wife and mother are just a few of the things you will find at The Speedy Spatula. When Amy is not in the kitchen creating a new recipe you can find her in the outdoors enjoying nature with her husband and son. Inspired by a long line of family cooks, Amy takes Southern favorites and makes them fast, healthier, and easy for the modern cook. Follow The Speedy Spatula on Instagram where a new recipe is posted daily!VISIT THE SPEEDY SPATULA'S INSTAGRAM
1 lb bag frozen, Premium Angus Meatballs
1 1/2 cups Head Country Original Bar-B-Q Sauce
3 tbsp grape jelly
2 cap fulls apple cider vinegar
1/4 cup water
Place the frozen meatballs in a 2 quart or larger slow cooker.
In a small mixing bowl, combine the Bar-B-Q sauce with the grape jelly, vinegar, and water.
Whisk all ingredients together until smooth and pour over the meatballs in the slow cooker.
Place the lid on the slow cooker and set the cook time to high 4 hours or low 6 hours.
Once cooked, turn the heat off and remove the lid.
Stir the meatballs and then place in a serving bowl or on a platter to serve.
TIP: Have some toothpicks handy for guests to easily serve themselves.
TIP 2: These meatballs taste great dipped in the sauce they cooked in or in Ranch or Blue Cheese dressing.