I am going to be honest here... I am a bit food snobby. And a complete hypocrite.
I see a recipe using highly processed goods, and I'm all nose up in the air... "oh she doesn't make her cakes from scratch." "She lets her kids eat HOT DOGS." I fall into that mean group of girls from time to time. I have to smack myself out of it. Listen Carrie... you just had a bologna sandwich with extra Miracle Whip on WHITE bread. .The trashiest of trashy lunches. Who are you to turn your nose up at that hot dog and those cake mix cookies. YOU LOVE CAKE MIX COOKIES. And seriously now who eats bologna?
Though I do love to brag about my homemade breads, and fancy cookies all from scratch I like some crap food from time to time. If I restricted it from my diet forever, I would hate my life. That is the kind of food I grew up eating. It's comforting to me. Besides a girl deserves a corn dog or bologna sandwich from time to time. (just not every day!)
Or in this case, frozen meatballs.
Why did I not make my own from scratch meatballs? Well because I am the only one in my house that likes them. I wasn't about to buy a bunch of ground meat and make a crap ton of them just for me. That is a lot of work....
To kill my major meatball craving I turned to some the frozen section on my grocery store. I know you don't like me now. But that's ok.
I tossed those frozen balls in my slow cooker with some randomness found in my fridge. Then walla.... the best ever slow cooker recipe on the planet!
Slow Cooker Sweet Sour and Spicy Meatballs
1 bag of frozen Italian style meatballs
8 oz Sweet chili sauce ( I use my mom's homemade but you can also use a brand like Roland)
1 8 oz jar hot pepper jelly ( I use my mom's but you can buy this at most stores)
1 8 oz jar of candied jalapeno peppers (juice and all) (I use my mom's "cowboy candy")
1/2 cup ketchup
1/2 cup diced scallions
In a mixing bowl whisk together the sauce, jelly, peppers and ketchup. Add to your slow cooker with the bag of meatballs. Stir and coat all the meatballs. Cover and set to medium. Cook for approximately 4-6 hours. Stirring occasionally. Toss with scallions before serving. These are great on their own, but they would also be great served over white rice.