Recipe courtesy of Jesse Beatenbough

2 (12-ounce) jars chili sauce
1 (32-ounce) jar grape jelly
1 bag frozen meatballs (about 80 to a bag)
Pour chili sauce and jelly in a large
saucepan. Heat until jelly is melted and
sauce is smooth, stirring often. Transfer to a
crockpot. Add frozen meatballs. Cook on
high until meatballs are thawed, then on low
for 3 hours.