Grape Jelly Meatballs Slow-Cooked Tender

Instructions:

1. Combine the grape jelly and chili sauce in a 6-quart slow cooker or a large deep skillet.
2. Whisk or stir the sauce mixture briefly with a silicone spatula to break up jelly clumps and ensure a smooth emulsion.
3. Add the frozen meatballs to the vessel and stir until every meatball is thoroughly coated in the sauce.
4. For the slow cooker method: Cover and cook on Low for 6 hours (or High for 3 hours) until meatballs are heated through and the sauce has thickened.
5. For the stovetop method: Simmer over medium-low heat for 20 minutes, stirring occasionally to prevent the sugars from scorching.
6. Serve warm with toothpicks for easy guest access.