Ingredients:
1 cup chili sauce
1 cup brown sugar
14 oz. bottle ketchup
10 oz. jar red currant jelly
2-3 tbsp. lemon juice
2 pounds frozen meatballs
Instructions:
In crockpot, whisk together chili sauce, brown sugar, ketchup, red currant jelly, and lemon juice until combined.
Add frozen meatballs and stir to coat evenly with sauce.
Cover and cook on low for 4-6 hours or high for 2-3 hours until heated through and sauce is bubbly.
Stir occasionally during cooking to prevent sticking.
