Dijon Currant Jelly Meatballs |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 10 |
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DIJON CURRANT JELLY MEATBALLS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Roark Estate in Grand Prairie, Texas in 1984. Ingredients:
1-1/2 cups chili sauce |
1 cup currant jelly |
3 teaspoons dijon mustard |
1 pound lean ground beef |
1 egg lightly beaten |
3 tablespoons fine dry bread crumbs |
1/2 teaspoon salt |
Directions:
1. Combine chili sauce, jelly and mustard in crock pot and stir well.
2. Cook covered on high while preparing meatballs.
3. Combine remaining ingredients and mix thoroughly then shape into 30 meatballs.
4. Bake meatballs in a preheated 400 oven for 20 minutes then drain well.
5. Add meatballs to sauce then stir to coat.
6. Cover and cook on low for 10 hours.
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