Simple Grape Jelly Meatballs (Print Version)

# Ingredients:

→ Meatballs and Sauce

01 - Two 18-ounce bags of frozen pre-cooked Italian-style mini meatballs, keep them frozen

02 - One 12-ounce bottle of Heinz chili sauce

03 - One 12-ounce jar of Smucker’s grape jelly, Concord variety

→ Garnish

04 - Finely chopped fresh parsley leaves

# Instructions:

01 - In a slow cooker (5-quart or bigger), combine the frozen meatballs, the chili sauce, and the grape jelly. Stir it all up so the sauce coats the meatballs nicely.

02 - Pop on the lid. Let it cook until the sauce thickens a little and the meatballs warm all the way through. Use HIGH for 2 to 2½ hours or LOW for 3 to 4 hours. For a thicker sauce, take off the lid during the last 30 minutes, turn up to HIGH, and stir now and then.

03 - You can keep it warm in the slow cooker when serving, or move it to a dish. Add some chopped parsley on top if you’d like.

# Notes:

01 - This is a timeless appetizer, blending sweet and tangy for a treat everyone will love.

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