This is my version of a popular recipe for party meatballs. Super easy! Fool your guests into thinking you slaved all day.
Add chili sauce and jelly to the slow cooker. Stir to combine. Add enough frozen meatballs to the slow cooker so that the sauce/jelly mixture coats them well. Cook on low for at least six hours. (Or on high for 3 - 4 hours.) If the sauce seems thin, leave the slow cooker lid ajar slightly so some of the liquid can evaporate. You really want the sauce to thicken and the meatballs to caramelize slightly. The longer they cook, the better. Serve straight from the slow cooker or transfer to a chafing dish. Provide toothpicks for spearing the meatballs.
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Influences: The Southern women in my family; Ina Garten; Paula Deen; Nigella Lawson
Location: Marietta, GA
Favorite Piece of Cooking Equipment: Kitchen Scissors