Ingredients Jump to Instructions ↓

  1. 2 lbs. frozen precooked meatballs

  2. 1 cup raspberry jelly

  3. 1 red bell pepper, chopped

  4. 8 oz. can pineapple chunks

  5. 2 cups cocktail sauce

Instructions Jump to Ingredients ↑

  1. Place meatballs in 4-5 quart slow cooker. Top with jelly and red bell peppers. Drain pineapple, reserving juice; add pineapple to slow cooker. Combine cocktail sauce and 1/3 cup reserved pineapple juice in small bowl; pour into crockpots. Cover and cook on high for 1-2 hours, stirring twice during cooking, until meatballs are glazed. Turn heat to low until ready to serve. Stir occasionally during party. Serves 10-12


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