- 5 Minutes
- 4 Hours
- Mix the meatballs, chili sauce and jelly together in a 6 quart slow cooker until combined.
- Cover and cook on high for 2 hours, or on low for 4 hours, until the meatballs are fully heated through.
- Skewer the meatballs on toothpicks. Garnish with the parsley. Serve with the pita crackers and soda, and enjoy.
Recipe Tip: Clean up any sticky messes with P&G Bounty® Paper Towels!
Substitute: Substitute blackberry jam, strawberry jelly or peach preserves for the grape jelly!