Ingredients
- 2 packages (12-15 ounces) cocktail-sized franks
- 35-40 small meatballs
- 1 cup Burnt Finger BBQ Spicy KC barbecue sauce
- 1 jar of raspberry jelly
Directions
Place all meats into the slow cooker
Add the sauce and jelly over the meats. Cover and cook on high for 2 hours or low for 4 hours.
Serve with toothpicks
Recipe Note
Stir after an hour. After two hours, drop temperature to low to keep the appetizer warm. If you have any left over, serve them over mash potatoes for a next-day meal. If using a high sugar BBQ sauce, add a tablespoon of apple cider vinegar to cut some of the sweetness and amp up the tanginess.
