INGREDIENTS
1 32 OZ JAR OF GRAPE JELLY (I USED WELCHS)
2 12 OZ BOTTLES OF HEINZ TOMATO CHILI SAUCE
3 5 POUND BAGS OF COCKTAIL MEATBALLS (FROZEN)
INSTRUCTIONS
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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