3 pounds Casa Di Bertachi® Italian 5/8-ounce meatballs, frozen 1/2 of the 6-pound bag, or about 75 meatballs)
2 12-ounce jars Asian chili sauce
1 12-ounce jar grape jelly
1/4 cup water
POUR frozen meatballs into a slow cooker.
WHISK together chili sauce, grape jelly and water. Pour mixture over meatballs.
COOK meatballs on high for 4 1/2 hours or on low for 5 1/2 hours.
SERVE using toothpicks, on toast rounds, bagel chips or crackers of choice.