Sweet & Tangy Balls

INGREDIENTS

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)

INSTRUCTIONS

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.