2 lbs Frozen Cocktail Meatballs (approximately 28-32 meatballs)
2/3 Cup Brown Sugar
1/2 Cup The Olive Spout 25 Star Balsamic Vinegar (could also use our Hickory or Bourbon Maple Balsamic Vinegar)
1 1/2 tsp Dijon Mustard
1 tsp The Olive Spout Red Wine Vinegar
1/2 tsp The Olive Spout Smoked Sea Salt
Mix all ingredients except meatballs in a sauce pan. heat on simmer for 5 - 10 minutes until sugar and other ingredients are blended well. Put meatballs in a crock pot and pour sauce over meatballs and toss until coated. Cook for 2 - 3 hours on low until meatballs are well heated. Stir every 30 minutes to coat meatballs.