Ingredients

• 1 (32-ounce) jar of grape jelly
• 2 (12-ounce) bottles of tomato-based chili sauce 
• 1 pinch cayenne pepper (optional)
• 1 (6-pound) bag of frozen meatballs
• 2 basil leaves

Directions

1. In a saucepan, combine the grape jelly, chili sauce, and cayenne pepper over medium-high heat. Stir well to mix.
2. Cook the sauce mixture for about 5-10 minutes and heat through.
3. Pour the frozen meatballs into a slow cooker.
4. Pour the heated sauce mixture over the meatballs.
5. Cover the slow cooker with the lid and cook on low for 3-4 hours, stirring occasionally, until the meatballs are heated through and the sauce has thickened.
6. Garnish the cocktail meatballs with basil leaves and serve warm as a yummy appetizer or main dish.