Earl's (Loader's) Meatballs Live Again

Well, today's the day of my office pot luck, and for once in my life, common sense prevailed:
I'm making Loader's famous meatballs and not bull's balls. (I couldn't find them anyway.)
But hell, this must be a regional thing--I can't find plum jelly anyway. (Granted, I didn't try Wal-Mart, but one would think that either the regular supermarket or gourmet chains would carry it. I guess old retired Jews don't eat much of it.)
So I'm using sweet orange marmalade instead--and if anyone doesn't remember this, this is the easiest, coolest thing to make.
Small frozen meatballs (I used homestyle, not Italian) in crock or slow cooker. Add jelly/marmalade, equal amount of ketchup, turn knob to "on." I'm adding red pepper this time to kick it up.
Does it get any easier than this?
I know many of you are disappointed that I didn't do the bull's balls--but none as much as I.
I'm making Loader's famous meatballs and not bull's balls. (I couldn't find them anyway.)
But hell, this must be a regional thing--I can't find plum jelly anyway. (Granted, I didn't try Wal-Mart, but one would think that either the regular supermarket or gourmet chains would carry it. I guess old retired Jews don't eat much of it.)
So I'm using sweet orange marmalade instead--and if anyone doesn't remember this, this is the easiest, coolest thing to make.
Small frozen meatballs (I used homestyle, not Italian) in crock or slow cooker. Add jelly/marmalade, equal amount of ketchup, turn knob to "on." I'm adding red pepper this time to kick it up.
Does it get any easier than this?
I know many of you are disappointed that I didn't do the bull's balls--but none as much as I.