Slowly heat grape jelly or jam with chili sauce. Shape remaining ingredients into tiny meatballs. Do not brown meatballs; simply heat them gently in slightly bubbling jelly-chili combination for approximately 20 minutes. Serve in chafing dish to keep warm. Can be prepared and frozen for use later.

an old reliable favorite

Posted on: Aug 14, 1999

1-1/2 cup chili sauce 1 cup grape jelly (can use a current jelly) 1 to 3 tsp Dijon mustard 1 lb lean ground beef 1 egg, lightly beaten 3 tbsp bread crumbs 1/2 tsp salt Combine chili sauce, jelly & mustard in Crockpot pot & stir well. Cook covered on high while preparing meatballs. Combine

Source: Southern U.S. Cuisine 2 pounds lean ground beef 1 tablespoon parsley flakes 2 teaspoons dried leaf oregano 2 teaspoons dried leaf basil 1/4 teaspoon garlic salt 1/2 cup bread crumbs Sauce: 1 cup ketchup 1/3 cup lemon juice 1/3 cup grape jelly Mix all ingredients together; shape into 1-inch

GRAPE JELLY MEATBALLS Yield: 2 Servings 2 ea Chili sauce bottles 10 oz Grape jelly 3 lb Ground beef Make meatballs (onion, catsup, salt, pepper, bread crumbs, eggs, etc.). Put chili sauce and jelly in pan; melt jelly well. Put in meatballs and turn occasionally. Simmer on low for 2 1/2 hours.