Grape Jelly and Chili Sauce Meatballs - Crockpot
An old fashioned recipe that has stood the test of time. Still easy, still delicious!
Servings 12 Servings
- 20 ounces Grape Jelly or Jam
- 12 ounces Chili Sauce
- 2 Tbsp Mustard Whole Grain
- 1 Tbsp Horseradish Prepared
- 48 ounces Meatballs Frozen
Combine grape jelly and chili sauce in the bottom of a crock-pot. Stir until mostly combined.
Add the mustard and horseradish and stir into sauce
Put all of the meatballs into the crock-pot and combine with the sauce, make sure all of them are coated.
Cook on high heat for approximately 2 hours, stirring every 30 minutes.
Serve with cocktail forks or skewers
This is enough sauce for 36-48 meatballs.
The cooking instructions are when using a crockpot on high heat. If using medium heat, cook an additional hour.
Calories: 461kcal | Carbohydrates: 38g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 492mg | Potassium: 473mg | Fiber: 2g | Sugar: 26g | Vitamin A: 203IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg