Instructions
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Combine the Sauce: In your slow cooker, stir together the grape jelly and the chili sauce. If the jelly is a bit stiff, don’t worry—it will melt down perfectly as it heats up.
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Add the Meatballs: Dump the frozen meatballs into the sauce and toss them gently until every single one is well-coated.
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Slow Cook: Cover and cook on Low for 3 to 4 hours (or on High for 2 hours) until the meatballs are hot all the way through and the sauce has thickened into a sticky glaze.
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Serve: Switch your slow cooker to the “Warm” setting and leave a box of toothpicks nearby.
A Quick Pro-Tip: If you want to give it a tiny bit of “zing” without adding more ingredients, a tiny splash of apple cider vinegar or a pinch of red pepper flakes can cut through the sweetness, but honestly? The classic version is a classic for a reason.
