Combine the jelly and barbecue sauce in a medium bowl or the base of the slow cooker. Add the meatballs and stir to coat.
Cook the meatballs on high for 2 to 3 hours.
Serve hot as an appetizer. Store leftovers in the refrigerator for up to 3 days.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3 meatballs. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.