12 ounces grape jelly
12 ounces chili sauce
3 pounds prepared meatballs -- frozen or other
Directions:
Melt grape jelly and chili sauce in large skillet over low heat.
Add half of meatballs to skillet and simmer gently for 30 minutes, turning meatballs to cover with sauce.
Remove meatballs to serving dish and keep warm; add remaining meatballs to sauce in skillet and cook as above.
Stacy's Notes - I make these a lot for football games and at the holidays. I mix the jelly and chili sauce in a pot on the stovetop, then pour over frozen meatballs in a sprayed crockpot. Cook till meatballs are done. Delicious!
