In a medium bowl or the base of a slow cooker, combine the grape jelly and chili sauce. Add meatballs and stir until coated in sauce.
Cook on high for 2 to 3 hours or low for 3 to 4 hours. Turn the slow cooker to warm until ready to serve.
If Meatballs are precooked in the oven, just warm the sauce and serve.
Note:
2 jars chili sauce and 1 1/2-2 cups jelly for 52 meatballs and two packages of cocktail Weiners.
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