Friday, March 13, 2009

Grape Jelly Meatballs

These are so easy, but are always a huge crowd pleaser! Make a big batch, because people will inevitably come back for seconds. (And can't taste the jelly. It just adds to the overall flavor.)

Grape Jelly Meatballs
-Alyssa Griffeth-

In a bowl, combine the following:

2- 12 oz. jars of chili sauce
26 oz. jar of grape jelly
2 T. lemon juice
¼ c. brown sugar
2 T. soy sauce
¼ c. Dijon mustard

Fill crockpot with 2 bags (about 75) frozen beef meatballs (not Italian seasoned), and pour sauce on top. Cook on low for 6 hours. Serve over rice or as an appetizer with toothpicks. They are always a hit no matter what!
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