Ingredients:

• 2 (26 ounce) bags frozen meatballs

• 1 (18 ounce) jar grape jelly

• 2 (12 ounce) jars chili sauce

Preparation:

Another reason to love these is how versatile they are to prepare.  You can use your oven, slow cooker or Instant Pot.  For my last party, I cooked them in my electric smoker (without the wood)  to keep the house from smelling like meatballs.

Oven Method - Preheat oven to 250 degrees. Arrange the meatballs in a 9x13 baking dish.  In a medium mixing bowl, whisk together the jelly and chili sauce and pour over meatballs (Note: the jelly won’t completely blend into the chili sauce, that’s ok). Cook for 4 hours and serve.

Slow Cooker - Place the meatballs into the slow cooker, pour in the jelly/chili mixture and cook on low for 4 hours.

Instant Pot - Make sure meatballs are all covered by the sauce.  Lock the lid in place. Select high pressure and 4 minutes cook time.  When the cook time is done, turn your Instant Pot off and manually release the pressure by turning it to vent on the top.  When the valve drops, gently remove the top. Serve meatballs!