Slow cooker Sweet and Sour Meatballs Recipe

  • 3 pounds fully-cooked meatballs, frozen
  • 1 jar grape jelly (32 ounce jar)
  • 2 bottles chili sauce (12 ounce bottles)
  • 1 tablespoon Dijon mustard
Mix together the jelly, chili sauce and mustard in a large slow-cooker on high setting.

Stir in the meatballs to coat.

Cover and simmer until heated through (about 3 hours...but if you want them to cook longer, use low setting).

Serve as appetizers with toothpicks.

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