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!