SLOW COOKER MUSTARD-GLAZED MEATBALLS

By jarren

Ingredients

• 1 1/2 cups apricot or peach jam
• 1 cup Dijon mustard
• 1/4 tsp hot pepper sauce
• 1/2 cup packed brown sugar
• 1 can pineapple tidbits with juice
• 1 tsp curry powder
• 65 cooked meatballs (2 lb package)

Preparation

Step 1

Combine all ingredients except meatballs in a 4 quart slow cooker. Stir in meatballs. Cover and cook on high heat setting for 4 hours. Stir before serving.