In a large saucepan over medium heat, whisk together jam and BBQ sauce and bring to a simmer.
Add meatballs to the sauce and turn to low, cooking meatballs until heated through, about 10-12 minutes.
Notes
Refrigerate leftovers in a covered container for up to 4 days. Or freeze fully cooled meatballs in a zippered bag for up to 4 weeks.
Reheat meatballs from frozen, or thawed, on the stovetop over low heat, or covered with foil in the oven. In either case, add a little water to help loosen the sauce.