Crock Pot Method: In a crock pot or slow cooker, mix the chili sauce and brown sugar. Add chopped chili peppers with some of the adobo sauce. (canned chilies vary in spiciness so you can adjust according to taste). Add the frozen meatballs to the sauce and stir to coat. Cover and cook on high for about 3 to 4 hours, or low about 5 to 6 hours until meatballs are heated through.
Stove Top Method: Mix frozen meatballs with sauce in sauce pan. Simmer on medium-low heat on stove top for 30 minutes, stirring frequently.
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