Prep time 5 mins
Cook time 4 hours
Serves 64 meatballs
Large pack of frozen meatballs (64)
1 16 oz jar grape jelly
1 12 oz jar of chili sauce (wegman's brand but heinz sells them too)
In a small pot on medium high heat, combine jelly and chili cause until they're combined and jelly is not chunky.
Put the entire bag of meatballs in a slow cooker insert and pour the jelly chili sauce on top, stir the meatballs around until they're all coated.
Cook on high for 4 hours or low for 6 hours. Toss every couple hours or so to re-coat the meatballs in the sauce. Serve hot