14-15 ounces jellied cranberry sauce

1 12oz. bottle of Chili Sauce

1 32 oz. bag frozen meatballs (beef, turkey or chicken)

3 Tablespoons aged balsamic vinegar

Combine the frozen meatballs, grape jelly and BBQ sauce into your slow cooker and stir well until combined.  Cook the mixture on low for 6-8 hours or on high for 2 – 2 ½ hours until completely cooked through (stirring occasionally.)  When they are ready, just set your crock pot to the “keep warm” setting and let guests serve themselves. Just place small bowls and toothpicks next to the meatballs.  Everyone is going to love these!