Main Dishes

Sweet and Tangy Meatballs

1- large package of frozen meatballs
1- 16 oz. jar grape jelly
1- 12 oz. jar chili sauce

1. In a small pot on medium-high heat, combine jelly and chili sauce until they’re combined and jelly is not chunky. 2. Put the entire bag of meatballs in the slow cooker insert and pour the jelly and chili sauce on top, stir the meatballs around until they’re all coated. 3. Cook on high for 4 hours or low for 6 hours. Toss every couple of hours or so to re-coat the meatballs in the sauce. 4. Serve hot and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s