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Sweet and Tangy Meatballs


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)


  1. In a small pot on medium high heat, combine jelly and chili cause until they're combined and jelly is not chunky.

  2. 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.

  3. 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



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