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Thursday, May 6, 2010

Grape Jelly Meatballs

I will admit the ingredients in this recipe sound a bit strange, but when combined, these meatballs are always a hit at cocktail parties. Best of all, these can be prepared early in the day and they will be ready when guests arrive.

1-1/2 cups Chili Sauce
1 cup Grape Jelly (not jam)
2 to 3 tsp Dijon Mustard (to taste)
1 pound Lean Ground Beef
1 Egg, lightly beaten
3 TB Fine Dry Bread Crumbs
1/2 tsp Salt

Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs to bake.

Combine remaining meatball 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 5 to 7 hours.

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