-1 bag of frozen fully cooked meatballs

-1 cup of plum or raspberry jam

-3 tablespoons balsamic vinegar (15 year seasoned one is nice)

-1 ½ tablespoons Worcestershire sauce

-¼ teaspoon red pepper flakes

1. Coat crock-pot with PAM. Add frozen meatballs.

2. In small bowl combine jam, vinegar, Worcestershire sauce and pepper flakes and microwave on high for 45 seconds.

3. Stir, then another 15 seconds until melted.

4. Pour ½ over meatballs and toss gently to coat well.

5. Cover and cook on low 5 hours or high 2 ½ hours.

6. Turn slow cooker to high and poor in rest of sauce uncovered 15-20 minutes.