Instructions

• In a medium bowl, combine 2 cups orange marmalade, 2 cups BBQ sauce, 1 cup sweet chili sauce, the zest of one orange, and 1 tablespoon white vinegar; stir until the mixture is evenly combined.
• Spray the inside of the slow cooker insert with cooking oil or nonstick cooking spray.
• Add the entire 32‑ounce bag of frozen, fully cooked meatballs (about 40–50) to the slow cooker.
• Pour the sauce over the meatballs and gently stir once or twice to coat the meatballs evenly.
• Cover the slow cooker and cook on HIGH for 2–3 hours, until the meatballs are heated through and the sauce is bubbly.
• Stir gently, then garnish with diced green onion before serving.