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1
Simmer together apple jelly, mustard, whiskey, Worcestershire sauce, and hot pepper sauce in a medium saucepan. Bring to a boil and cook for 3 minutes or until the sauce begins to thicken.
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2
Add the meatballs to the slow cooker and cover with the apple jelly mixture.
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3
Cook on high for 2 hours until the meatballs are cooked through. Turn to warm and serve.
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