- 1 1/2 pounds frozen Italian style meatballs (or up to 3 pounds)
- 12 ounces chili sauce (see note)
- 1 cup raspberry preserves
- optional: chopped green onions for garnish
Place meatballs in slow cooker. Stir together chili sauce and raspberry preserves and pour over meatballs. Stir to combine.
Cover and cook on low for 6-8 hours or on high 3-4 hours. Sprinkle with chopped green onions (optional) and serve hot