Grape Jelly Meatballs Recipe

1.5 c. of sauce (chili)
1 c. of grape/currant jelly
1 – 3 tsps. mustard (Dijon)
1 lb. beef (lean & ground)
1 slightly beaten egg
3 tbsps. fine bread-crumbs (dry)
1/2 tsp. salt

Mix together mustard, jelly & chili sauce inside your slow cooker/Crockpot and be sure to blend them all together. Cover your pot & cook at high settings while meatballs are in the preparation stage.

On a bowl, blend together remainder of the ingredients & be sure to mix them well. Make 30 pcs. of meatballs out of the mixture. Preheat your oven at 400′ F and bake the meatballs for about 15-20 mins and make sure to they are well drained.

Place baked meatballs into your Crockpot and make sure that balls are evenly coated with the sauce. Cover your Crockpot and continue cooking for another 6-10 hrs.