Slow Cooker Sweet and Tangy Meatballs

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Slow Cooker Sweet and Tangy Meatballs

My niece Amber and her kids came for a visit yesterday so I got busy in the kitchen and whipped up way too much food!!  I had these in the freezer and decided to throw them in the crock pot sort of at the last minute.  They were a surprisingly good addition to our dinner.  You could serve them over pasta or rice or just straight up on their own with a meal or as an appetizer.  I made soup yesterday too and Zach was just putting his meatballs right into the soup.  They can be prepared as a freezer meal which is really handy as well but they could not be any simpler to put together, either for dinner or as a freezer meal.

1 (12 oz) jar chili sauce

1 (16 – 18 oz) jar grape jelly

1 (2 pound) package frozen meatballs (I found these at Sam’s Club for a pretty good price and there were enough meatballs for 2 meals)

1  Combine chili sauce and jelly in crock pot and stir until smooth.

2  Add meatballs and stir to coat meatballs.  Cook on low for 2 – 5 hours.

To prepare as a freezer meal:

1  Stir together chili sauce and jelly in small bowl.  Place meatballs in gallon size Ziploc bag and pour sauce mixture into bag.  Stir to combine and freeze.

2  When ready to prepare, remove from freezer and let thaw in fridge overnight.  Then follow instructions above to prepare.

recipe from Six Sisters’ Stuff

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