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Ingredients
- 1 1/2 c. (12 ounce.) chili sauce
- 1 c. grape jelly or possibly jam
- 3 tsp Dijon mustard
- 1 lb meatballs, cooked
Directions
- Combine chili sauce, grape jelly and mustard in crockpot; stir well. Cover and cook on High while preparing meatballs. Add in cooked meatballs to sauce in crockpot. Stir well to coat, cover and cook on Low for 6-10 hrs or possibly High for 4 hrs. (Low is recommended.) To serve as appetizers, make small meatballs and serve on toothpicks. To serve as a main meal, make regular size meatballs and serve over flat noodles.
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