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IngredientsEdit

5 lbs. cooked meatballs
2 16 oz. jars Sparky & Spike's Tangy Pepper Relish (we use 1 Spicy and Hot & Spicy)
1 cup of your favorite barbeque sauce (we like Chicago Sweet & Sassy)


InstructionsEdit

Toss everything into a slow cooker (crock pot) and cook slowly -- pretty easy, huh? Serve when warm.


NoteEdit

This is an easy recipe to alter to your taste. If you don't have the time to make homemade meatballs, frozen work very well. If the frozen meatballs are already cooked, just toss them into the slow cooker frozen and serve when the meat is heated all the way through. That said, a meatball's outer texture is always improved by oven heating.

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