1
Mix the cayenne into the chili sauce. Then, in a slow cooker, combine the grape jelly and chili sauce. Stir until well mixed.
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2
Add the frozen meatballs to the slow cooker. Stir to coat the meatballs evenly, covering all sides with the sauce mixture.
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3
Cover the slow cooker with the lid, and set to low. Cook for 3 hours, stirring occasionally.
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4
Garnish with fresh parsley if desired, and serve warm.
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