1 jar ( 1 pound 10 ounces) Prego Marinara Italian Sauce
1 jar grape jelly
1/2 cup prepared chili sauce
2 1/2 pounds frozen fully-cooked meatballs, cocktail size

Stir the Italian sauce, jelly, chili sauce and meatballs in a 4 1/2 quart slow cooker.

Cover and cook on LOW for 6 to 7 hours or until the meatballs are cooked through.

Serve the meatballs on a serving plate with toothpicks.