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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 10 |
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These meatballs are always popular. They can be made a day ahead and reheated. I use currant jelly but they are usually made with grape jelly. Ingredients:
1 1/2 cups chili sauce |
1 cup currant jelly |
2 teaspoons dijon mustard |
1 lb lean ground beef |
1 egg, lightly beaten |
3 tablespoons dry breadcrumbs |
1/2 teaspoon coarse salt |
1/4 teaspoon ground black pepper |
Directions:
1. In a crock pot, combine the chili sauce, jelly, and mustard; cover and cook on HIGH while preparing meatballs.
2. In a large bowl, combine beef, egg, bread crumbs, salt and pepper; mix thoroughly; shape into 30 mini meatballs.
3. Place the meatballs on a baking sheet lightly coated with nonstick cooking spray.
4. Bake at 400 for 15-20 minutes; drain well.
5. Add the meatballs to the sauce, stir to coat.
6. Cover and cook on LOW for 5 to 7 hours.
7. Serve warm.
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