Food
Grape Jelly Meatballs
By Yankee Magazine|Feb 25 2008|
Ingredients
1 1/2 cups chili sauce
1 cup grape jelly (can use currant jelly)
1 to 3 tsp Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 Tbs fine dry bread crumbs
1/2 tsp salt
Instructions
Combine chili sauce, jelly, and mustard in crock pot and
stir well. Cook, covered, on high while preparing
meatballs.
Combine remaining ingredients and mix thoroughly. Shape
into 30 meatballs. Bake meatballs in a preheated 400
degree oven for 15 to 20 minutes; drain well. Add
meatballs to sauce, stir to coat, cover and cook on low
for 6 to 10 hours.
