I came across this recipe for Chile and Grape Jelly Meatballs that I remembered from decades ago while looking for something easy to make for New Year’s Eve – I’m going to make it again! It couldn’t be easier or more yummy. Better make a double batch because they will go fast!
INGREDIENTS
2 lb. frozen meatballs
2 c. Heinz Chili Sauce
1 (12-oz.) jar grape jelly
DIRECTIONS
Place meatballs in bowl of a slow cooker and chili sauce, grape jelly over. Stir to coat meatballs.
Cook on low for 3 to 4 hours. Stir meatballs before serving.
If you would like more spicy meatballs, add siracha or a hot sauce of your choice.
