Throw everything in a crock pot and you’ve got a fast and easy vegan appetizer that is sure to please any meat-loving crowd.
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- 24 oz meatballs (Italian meatless)
- 15 oz chili sauce
- 8 oz grape jelly
- 4 oz jalapeno jelly
- 3/4 C yellow onions (minced)
In a large pan or crock pot over medium heat, combine the sauce, jellies and onion until the mixture is smooth.
Add the meatballs to the sauce; simmer stirring occasionally until heated through, at least 45 minutes.
Cover and refrigerate for up to one week.
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