Ingredients:

  • 32 oz frozen pre-cooked beef meatballs
  • 18 oz grape jelly
  • 12 oz chili sauce

Instructions:

  1. Pour the frozen meatballs directly into the ceramic insert of the slow cooker.
  2. Spoon the grape jelly and chili sauce over the top of the meatballs.
  3. Stir the mixture with a spatula until every meatball is fully coated in the jelly and sauce.
  4. Cover the slow cooker with a tight-fitting lid and set the temperature to Low.
  5. Cook for 4 hours until the jelly has completely melted into a fluid glaze and meatballs are heated through.
  6. Give the meatballs one final, gentle stir to redistribute the sauce before transferring to a serving dish.