- 12 oz. bottle Chili Sauce
- 14 oz. can jellied cranberry sauce
- 2 lbs. frozen meatballs
• Place meatballs in a slow cooker. Combine the chili sauce and jellied cranberry sauce in a medium bowl and stir to combine. Pour over the meatballs. Stir to coat.
• Cook on low for 3-4 hours until heated through, stirring halfway through, evenly coating the meatballs.