For sauce, in a 3-1/2 or 4 quart slower cooker combine the jam and barbeque sauce. Add the cooked sausage and thawed meatballs, stirring to coat with sauce.
Cover and cook on low-heat for 5 to 6 hours or on high for 2-1/2 to 3 hours. Serve with decorative toothpicks. To serve at a buffet, keep warm on low-heat setting for up to 2 hours.
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