Three on-hand ingredients combine in the slow cooker to create an amazing sauce for frozen cocktail meatballs. Be sure to serve these at your next party...they're simply delicious!
Stir the Italian sauce, jelly, chili sauce and meatballs in a 4 1/2-quart slow cooker.Cover and cook on LOW for 6 to 7 hours or until the meatballs are heated through. Serve the meatballs on a serving plate with toothpicks.
3 cups Prego® Marinara Italian Sauce12 ounces (1 jar) grape jelly0.5 cup chili sauce2.5 pounds frozen, fully cooked beef meatballs, 1 oz ea, cocktail size
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