For the meatballs:

2 pounds lean ground beef

1 cup dry breadcrumbs

1/2 cup minced onion

1/2 cup milk

2 teaspoons Worcestershire sauce

4 eggs

1 tablespoon Montreal steak seasoning

Olive oil cooking spray

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For the sauce:

1, jar (approx 18 oz) grape jelly

12 oz Fischer & Wieser Roasted Raspberry Chipotle Sauce (Costco or Amazon)

12 oz bottle chili sauce

1/4 cup water

Preheat the oven to broil. In a large bowl, combine ground beef, breadcrumbs, onion, milk, Worcestershire sauce, eggs, and Montreal steak seasoning. Mix thoroughly but gently to avoid overworking the meat. Roll the mixture into meatballs, about 1 inch in diameter.‍

Lightly coat a cookie sheet with olive oil cooking spray, then place the rolled meatballs on the sheet, ensuring they are evenly spaced. Place the cookie sheet under the broiler and broil for 10 minutes, until the meatballs are browned and fully cooked.‍

In a crockpot, combine the grape jelly, Roasted Raspberry Chipotle Sauce, Heinz chili sauce, and water. Stir to combine.

Transfer the broiled meatballs to the crockpot, gently stirring to coat them with the sauce. Note: If your meatballs aren’t fully covered by the sauce, add more grape jelly, raspberry chipotle sauce, chili sauce, and water in equal parts until the meatballs are well coated. Set the crockpot to low and cook for 2-3 hours, stirring occasionally, until the sauce is fully melted, and the flavors are absorbed into the meatballs.‍

Serve warm directly from the crockpot as an appetizer with toothpicks, or over rice or noodles for a meal. Garnish with fresh parsley or green onions, if desired.‍

Prep Time: 10 minutes

Cook Time: 10 minutes (broil) + 2-3 hours (slow cooker)

Total Time: 2 hours 20 minutes

Servings: 8