1-1/2 cups raspberry jelly
1/2 cup chili sauce
1 1lb bag frozen fully cooked meatballs, completely thawed
- Put the raspberry jelly and chili sauce in the slow cooker and stir to combine
- Add meatball and stir to coat them with the sauce
- Cover and cook on low for 3-1/2 to 4-1/2 hours on or high for 1-1/2 to 2-1/2 hours or until the mixture is hot
- Stir meatballs before serving to coat with sauce again.