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  • 1 32 oz Jar of Grape Jelly I used Welchs
  • 2 12 oz bottles of Heinz Tomato Chili Sauce
  • 3 5 lb bags of cocktail Meatballs frozen


  • In a medium sauce pan, combine to jelly and chili sauce
  • Heat until almost boiling and mix well until fully combined, stirring constantly for about 5 min
  • Place the frozen meatballs into the crock pot and pour the hot jelly/chili mixture over top tossing to coat fully
  • Cook on low for 3 hours
  • ENJOY!

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