From the Archives: Sweet & Tangy Balls

Directions

1. 1
   In a small pot on medium high heat, combine jelly and chili sauce until they're combined and jelly is not chunky.
2. 2
   Put the entire bag of meatballs in the slow cooker insert and pour the jelly chili sauce on top, stir the meatballs around until they're all coated.Cook on high for 4 hours or low for 6 hours. Toss every couple hours or so to re-coat the meatballs in the sauce.
3. 3
   Serve hot.