Prep – 5 mins – Cook: 180 mins – Total: 185 mins
- 16 oz Grape Jelly
- 12 oz Chili Sauce
- 32 oz meatballs (frozen)
- 1 pinch cayenne (optional)
- Add grape jelly, chili sauce and cayenne pepper in a saucepan over medium-high heat. Cook for about 5 minutes making sure the mixture is well combined. You can also add these directly on top of the meatballs in the slow cooker for a more speedy process.
- Place meatballs in a slow cooker and top with grape jelly mixture. (For less mess use a crock pot liner).
- Cook on Low for 3 to 4 hours.
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