| 1 12 cup chili sauce | | 1 cup grape or currant jelly | | 1 tsp dijon mustard , or to taste | | 1 lb lean ground beef | | 1 lrg egg | | 3 tbl fine dry breadcrumbs | | 1/2 tsp salt optional |
| | Combine chili sauce , jelly and mustard in a crockpot; stir well. Cover and cook on high while preparing meatballs . In a mixing bowl, thoroughly combine the remaining ingredients. Shape into 30 small meatballs. Place on a baking sheet and bake at 400F for 15 to 20 minutes. Drain well. Add to crockpot. Stir well to coat; cover and cook on low setting for 6 to 10 hours. Serve with toothpicks. |
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