In a bowl, combine chili sauce and grape jelly until smooth.

Place meatballs in a resealable gallon-sized freezer bag.

Pour in the chili sauce mixture and mix together in the bag until thoroughly combined.

Zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours.

Cook on HIGH for 1-2 hours or LOW for 3-4 hours. Serve over rice or with toothpicks (makes a great appetizer too!).