Ingredients:

  • 1 bag (32 oz) frozen beef or pork cocktail meatballs
  • 1 bottle (12 oz) chili sauce
  • 1 jar (14 oz) grape jelly or apricot preserves

Instructions:

  1. Whisk the chili sauce and preserves together in a small bowl until the jelly is broken down into smaller clumps.
  2. Pour the glaze mixture over the frozen meatballs in the slow cooker, stirring until every sphere is fully submerged.
  3. Secure the lid and set the slow cooker to Low for 4 hours (or High for 2 hours), avoiding frequent opening of the lid.
  4. Stir the meatballs gently during the last 30 minutes of cooking.
  5. For a thicker, more reduced glaze, crack the lid slightly for the final 20 minutes to allow excess moisture to evaporate.