Sweet & Tangy Balls
Yield: 64 meatballs
| Prep Time: 5 minutes
| Cook Time: 4 hours
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.
This delicious recipe brought to you by Table for Two