- 1 California Goldminer® Flute bread, sliced
- 1 jar grape jelly
- 1 jar chili sauce
- 12 frozen meatballs
- Crock pot
- Place grape jelly and chili sauce in a crock pot. Cover with lid, and turn heat to medium-high. Once mixture starts bubbling, add meatballs to crock pot, cover and cook for about 3 hours.
- Preheat oven to 350˚F. Place bread slices on a baking sheet and bake for 5-10 minutes, or until bread has turned a nice golden brown.
- Slice meatballs in half and place one half on each slice of bread. Drizzle with a little of the sauce from the crock pot and serve.