1Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs.
2Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley.
3Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally.