Sweet & Tangy Balls

• Gluten free

• Condiments

  • 1 12 oz. jar Chili sauce
  • 1 16 oz. jar Grape jelly

• Frozen

  • 1 Large pack Meatballs, frozen

Found on tablefortwoblog.com

Description

Directions

• In a small pot on medium high heat, combine jelly and chili sauce until theyre combined and jelly is not chunky.
• Put the entire bag of meatballs in the slow cooker insert and pour the jelly chili sauce on top, stir the meatballs around until theyre 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.