In a medium bowl or the base of a slow cooker, combine the grape jelly and BBQ sauce. Add meatballs and stir until coated in sauce.
Cook on high 2 to 3 hours or low 3 to 4 hours. Turn the slow cooker to warm until ready to serve.
Enjoy as an appetizer or serve over rice and top with green onions for a main dish.
Half the recipe: Use 25 meatballs, 1 cup grape jelly, and 1 cup BBQ sauce.Stove top instructions: Combine the jelly and bbq sauce in a large pot over medium-low heat. Once combined stir in the meatballs. Bring to a light simmer and cook for 10-15 minutes, or until heated. Storage: Store in a covered container in the refrigerator for up to 4 days.