Slow Cooker Red Pepper Jelly Cocktail Meatballs

Add your frozen meatballs to your slow cooker.

In a medium bowl, whisk together your red pepper jelly, chili sauce, BBQ sauce, Dijon mustard, salt and pepper and cayenne until well combined. Pour the mixture over the meatballs and toss to coat. Cover and cook on low until the sauce thickens, about 3-4 hours. Stir halfway through cooking time.

Transfer the meatballs to a platter. Top with chopped peppadew peppers, parsley and remaining sauce.