Large pack of frozen meatballs, mine had about 64 in them
1: 16- oz jar grape jelly
1: 12- oz jar of chili sauce (I used a Wegman’s brand but Heinz sells them too it’s usually located near the ketchup & hot sauce)
- In a small pot on medium high heat, combine jelly and chili sauce until they’re combined and jelly is not chunky.
- Put the entire bag of meatballs in the slow cooker insert and pour the jelly chili sauce on top, stir the meatballs around until they’re all coated.
- Cook on high for 4 hours or low for 6 hours. Toss every couple hours or so to re-coat the meatballs in the sauce.
- Serve hot.
Original Recipes visit: Sweet & Tangy Balls @ tablefortwoblog.com