- 2 lb - Cooked Frozen Meatballs, thawed
- 2 Cups - Twisted Chile, Bourbon Street Glaze
- Unsalted Butter or Margarine
- Fresh chopped Parsley, for garnish if desired
Heat up skillet, add butter or margarine.
Add meatballs and brown on all sides.
Add Twisted Chile Bourbon Street Glaze and continue to cook, coating all meatballs.
Let it cook down for 10-15 minutes.
Transfer to a slow cooker or crock pot and put on low.
Let it cook until sauce becomes reduced and thickens.
Serve with additional Twisted Chile Bourbon Street Glaze.