Crockpot Grape Meatballs (Print Version)

# Ingredients:

→ Sauce with Meatballs

01 - 2 (18-ounce) packs of frozen mini Italian meatballs, straight from the freezer

02 - 1 jar (12 ounces) of grape jelly from Smucker's

03 - 1 (12-ounce) bottle of Heinz chili sauce

→ Topping

04 - Chopped fresh parsley leaves for garnish

# Instructions:

01 - Toss chili sauce, grape jelly, and frozen meatballs into a slow cooker that's 5 quarts or bigger. Stir it well so the sauce sticks to all the meatballs.

02 - Pop the lid on and let it simmer till the meatballs are nice and hot and the sauce thickens a little. Go for 2 to 2½ hours on HIGH or 3 to 4 hours on LOW. Want it thicker? For the last half hour, take off the lid, crank it to HIGH, and don't forget to stir now and then.

03 - Serve straight from the slow cooker on warm, or scoop into a dish. Sprinkle bits of parsley on top if you like.

# Notes:

01 - Sweet and tangy bites that are always a hit at parties

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