Making Grape Jelly Meatballs

Ingredients

Instructions

0 of 6 steps complete

1. 1Whisk the grape jelly, chili sauce and Worcestershire sauce together in a 6-quart slow cooker until mostly smooth.
2. 2Add the frozen meatballs and stir to coat them evenly in the sauce.
3. 3Cover and cook on LOW for 3–4 hours (or HIGH for 2 hours), stirring once halfway, until the meatballs are hot through to 165°F.
4. 4Stir well so the glaze coats every meatball, then switch the cooker to WARM for serving.
5. 5Serve with toothpicks as an appetizer or over rice as a main dish.
6. 6Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F.