Ingredients:

  • 1 cup grape jelly
  • 1 cup chili sauce
  • 32 oz frozen pre-cooked beef meatballs

Instructions:

  1. Place the frozen meatballs into the bottom of the slow cooker.
  2. In a small bowl or directly over the meat, combine the grape jelly and chili sauce.
  3. Stir gently until the jelly is broken up, then pour the mixture over the meatballs.
  4. Cover and cook on Low for 3-4 hours (or High for 2 hours).
  5. Stir the meatballs halfway through the cooking process to ensure a consistent glaze.
  6. Give the meatballs one final toss to ensure every sphere is coated in the mahogany-colored glaze.
  7. Transfer to a serving dish immediately.