Chili Sauce and Grape Jelly Meatballs: Party-Ready

Instructions:

1. Place the 9 oz of concord grape jelly and 6 oz of chili sauce directly into the cold slow cooker crock.
2. Add the 1/2 tsp smoked paprika, 1 tsp apple cider vinegar, and 1/4 tsp red pepper flakes to the jelly mixture.
3. Whisk until combined. Use a fork or a small whisk to break up the large clumps of jelly until the mixture looks marbled and mostly smooth.
4. Pour the 1 lb of frozen meatballs into the sauce.
5. Fold gently. Use your spatula to turn the meatballs over until every surface is shimmering with the red sauce.
6. Cover the slow cooker and set it to 'Low' for 3 hours. Note: Cooking on high is possible, but it can cause the sugars in the jelly to scorch.
7. After 90 minutes, give the pot a quick stir. You will see the jelly has fully liquefied and the meatballs are starting to release their juices.
8. During the last 30 minutes, you can crack the lid slightly until the sauce looks thick and clings to a lifted spoon.
9. Ensure the meatballs are heated through to the center; they should be steaming when cut open.
10. Once the 3 hours are up, turn the setting to 'Warm' to prevent overcooking while serving.