Slow Cooker Meatballs for Work Potluck in 2 Hours

Instructions:

1. Place the 2 lbs of frozen meatballs directly into a 6 quart slow cooker. Note: Do not defrost; the frozen state protects the meat from overcooking early.
2. In a medium mixing bowl, whisk together the 18 oz BBQ sauce and 12 oz grape jelly.
3. Add the 2 tbsp apple cider vinegar, 1 tsp smoked paprika, and 0.5 tsp garlic powder to the sauce mixture.
4. Whisk vigorously until the sauce is smooth and no jelly clumps remain.
5. Pour the sauce mixture over the meatballs in the slow cooker.
6. Use a silicone spatula to gently toss the meatballs until every piece is thoroughly coated in the glaze.
7. Cover the lid and set the temperature to Low.
8. Cook for 4 hours until the meatballs are steaming hot and the sauce is bubbling.
9. If you are in a rush, you can cook on High for 2 hours, but Low results in a better glaze.
10. Switch the setting to 'Warm' to maintain a velvety texture without scorching the sugar. But what about the sogginess? We'll get to that. The key is the 'Warm' setting. If you leave it on Low for six or seven hours, the meatballs will eventually start to break down and release their own juices, thinning out your beautiful sauce. Once that 4 hours mark hits, flick it to Warm and walk away.