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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