Meatballs, slow, sweet, and tangy

1 16 oz jar grape jelly
1 12 oz jar chili sauce (Homemade brand preferred)
1 26 oz bag frozen, fully cooked meatballs

Turn a slow cooker on high. Pour in grape jelly and chili sauce. Whisk. Let the mixture heat up, stirring occasionally, until smooth and fully incorporated.

Add meatballs and stir to coat. Cook on high for 4 hours, or low for 6 hours, stirring 2-3 times during the cooking process to continue to coat the meatballs.