Grape Jelly Chili Sauce Meatballs
Fully cooked meatballs, thawed and slow cooked in a sweet and tangy sauce of chili sauce and grape jelly. A three-ingredient party appetizer.
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Ingredients
- 1 bag meatballs 32 ounces, fully cooked, thawed in the refrigerator before slow cooking
- 12 ounces chili sauce
- 10 ounces grape jelly
Instructions
- Thaw the fully cooked meatballs in the refrigerator before putting them in the slow cooker. Keep them refrigerated until you are ready to cook.
- Add the meatballs, chili sauce and grape jelly to the slow cooker. Cover.
- Cook for 2 to 3 hours on HIGH or 4 to 6 hours on LOW, until the sauce is hot and the meatballs reach 165°F when checked with a food thermometer. Serve with a spoon or toothpicks. If serving from the slow cooker, keep the food at 140°F or warmer.
Notes
The times do not include thawing the meatballs in the refrigerator. Do not reheat leftovers in the slow cooker.
Nutrition
Serving: 1servingCalories: 208kcalCarbohydrates: 20.9gProtein: 8.5gFat: 10.3gSodium: 629mgFiber: 1.1gSugar: 14.6g
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