Slow Cooker Grape Jelly Meatballs for 10 Servings

Instructions:

1. Empty the 32 oz frozen pre cooked meatballs into the bottom of the slow cooker insert.
2. Spoon the 18 oz grape jelly into a medium mixing bowl. Note: Breaking up the jelly clumps now ensures a smoother sauce later.
3. Pour the 12 oz chili sauce over the jelly.
4. Whisk the two sauce components together until no large purple lumps remain.
5. Drizzle the combined sauce over the meatballs in the crock.
6. Toss the meatballs gently until every sphere is glistening and coated.
7. Cover and cook on Low for 4 hours until the sauce is bubbling and tacky.
8. Stir once at the 2 hour mark to redistribute the heat and glaze.
9. Switch to the Warm setting until you are ready to serve to guests.