Crockpot Jelly Meatballs (Print Version)

# Ingredients:

→ Meatballs and Sauce

01 - 2 packages (18-ounce each) frozen ready-to-eat mini Italian meatballs, still frozen

02 - 1 bottle (12-ounce) Heinz chili sauce

03 - 1 jar (12-ounce) Smucker's Concord grape jelly

→ Garnish

04 - Chopped fresh parsley

# Instructions:

01 - Toss the frozen meatballs into a 5-quart or bigger slow cooker, then pour in the chili sauce and grape jelly. Stir it all together so the sauce covers all the meatballs.

02 - Put the lid on and let it cook until the meatballs are hot all the way through and the sauce gets a bit thicker. You can cook it for about 2 to 2½ hours on HIGH or 3 to 4 hours on LOW. Want thicker sauce? Take the lid off for the last 30 minutes and turn it up to HIGH if you need to, giving it a stir now and then.

03 - You can leave them in the slow cooker to stay warm while serving, or put them in a nice dish. Toss some parsley on top if you want.

# Notes:

01 - A party favorite that mixes sweet and zesty tastes in every delicious bite

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