Ingredients:

  • 32 oz frozen meatballs
  • 18 oz grape jelly
  • 12 oz chili sauce

Instructions:

  1. In a 6-quart slow cooker, whisk together the grape jelly and the chili sauce using a rubber spatula until combined.
  2. Add the frozen meatballs directly to the sauce and stir gently to ensure every meatball is submerged or coated.
  3. Cover and set the slow cooker to LOW for 3 hours.
  4. Optional: Remove the lid during the last 15-20 minutes of cooking to allow moisture to evaporate and the glaze to thicken into a mahogany finish.