Slow Cooker Curry-Mustard Glazed Meatballs

1. 1

   In small saucepan, combine all ingredients except meatballs.

2. 2

   Bring to a boil.

3. 3

   Place meatballs in 2 1/2 to 3-quart slow cooker.

4. 4

   Stir in preserves mixture.

5. 5

   Cover; cook on High setting for 4 hours, stirring twice.

6. 6

   Stir well before serving.

7. 7

   Prepare the meatballs and refrigerate up to two days in advance.

8. 8

   To freeze, prepare the recipe and place in freezer container; freeze for up to one month.

9. 9

   To serve, thaw meatballs and heat as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.