Combine all ingredients but meatballs in the slow cooker. Mix well.
Add meatballs and stir to coat.
Cook on low for 4 hours.
Serve them right from the slow cooker, in a chafing dish, or place them on a plate with toothpicks.
Notes
STORE/FREEZE/REHEATStoring: Store cooled meatballs in an airtight container in the refrigerator. They will last up to 4 days.Freezing: Store cooled meatballs in a freezer-safe container or freezer bag. They will last up to 3 months. Thaw them in the fridge overnight.Reheating: Microwave them in a microwave-safe dish in 1-minute increments until heated through, stirring after each increment. Add a little water if needed.