1 bottle chili sauce 12 oz jar currant jelly (grape jelly would work too) 3 Tbsp. lemon juice 3 tsp. prepared mustard 1 can (13 1/2 oz.) pineapple tidbits (drained) 1 large bag Italian meatballs (frozen)
Stir first four ingredients in a saucepan on low heat until well combined. Add pineapple chunks and simmer for 15 minutes. Pour sauce over meatballs; simmer for one hour.
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