Sunday, August 3, 2014

Sweet and Tangy Meatballs.

Sweet and Tangy Meatballs
(Freezable - Crock Pot)

1 (12 ounce) jar chili sauce
1 (16-18 ounce) jar grape jelly (not jam)
1 (2 pound) bag frozen meatballs (I like the Walmart brand ones, do not get the Costco ones)

In a bowl, combine chili sauce and grape jelly until smooth.  Place meatballs in a resealable gallon-size zip-lock freezer bag.  Pour in the chili sauce mixture and mix together in the bag until combined.  Zip bag closed.

When ready to eat, remove from freezer (thaw in fridge for 24 hours if possible), cook on high for 1-2 hours or low for 3-4 hours.  

Serve with rice and broccoli or use as an appetizer.  A next day meal idea would be to make meatball subs with a slice of swiss cheese melted on top.