This may be one of the easiest recipes I make in the slow cooker. It is something we have out as one of our many Christmas Day appetizers, but it’s great for super bowl Sunday or even over rice for dinner.
- 2-3 bags of frozen gluten free meatballs
- 24 ounces of chili sauce
- 30 ounces of grape jelly
Add the chili sauce and grape jelly to the slow cooker on high and stir the ingredients until the sauce is combined. Turn the slow cooker on the low setting once the sauce is combined. Add the frozen meatballs and give a quick stir to cover the meatballs in the sauce. Cook on low for four hours. Keep on the warm setting, if not serving right away. Place in a bowl when ready to serve with some toothpicks on the side!