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| 3 lbs |
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Cooked, frozen meatballs |
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| 12 oz |
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Grape Jelly |
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| 12 oz |
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Currant Jelly |
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| 12 oz |
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Chili Sauce |
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| 12 oz |
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Cocktail Sauce |
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| Combine all ingredients in the crock. Stir well. Cover and cook on Low-6 hours or High-3 hours. |
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| Yield: 3 quarts |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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