Sweet & Sour Meatballs

Here's another quick and easy recipe. (Crock pot! Woot!) I'll admit, the ingredient list (and lack thereof) was even more off-putting than my last post. But this is seriously good! I made it for the first time last week, and I was surprised at how much I liked it. And even better proof: Craig despises leftovers and can't stand to eat the same meal more often than once a month...but he requested that I make this meal again this week, even though we ate it last week. That, my friends, is high praise!
 
Credit due: Our Best Bites
 
I sized this recipe for my family. Andrea might want to double or triple it. :)
 
Ingredients:

1/2 c. chili sauce (Heinz brand works best, according to the fine ladies at OBB)
1/2 c. grape jelly
1/3 of a package of frozen meatballs (2 lb package)
 
If you’re wondering, this kind of chili sauce is found near the ketchup. It's different than Asian chili sauce.

OBB has a note that if you want to make this less sweet, use less grape jelly. I thought the ratio was fine as it is. Surprisingly, Craig did too. He tells me often that he doesn't like sweet meals ("Unlike you Upton-Rowley's"...apparently he'll never forgive us for adding grapes to chicken salad sandwiches, lol.), but he liked this sweet & sour ratio.


The down low on the how to:
Combine jelly and chili sauce and whisk until smooth. Heat the mixture if needed to get rid of lumps.  Put meatballs in a crock pot, pour sauce on top, and cook for 2-5 hours on low.

I served this with mashed potatoes, veggies, rolls, and side salads.