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Tangy Meatballs Recipe

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This recipe for Tangy Meatballs, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susy Cox Lyon
Added: Wednesday, December 6, 2017

Category:
Category:

Ingredients:  
Ingredients:  
3 to 5 pound bag of frozen meatballs
Choose a tangy sauce below

Tangy Sauce #1:

1 (32 oz) jar of grape jelly
2 (12 oz) jars Heinz Chili Sauce
Pinch of cayenne (optional)

In a crockpot, combine grape jelly and chili sauce. Add meatballs and stir. Cover and heat on low several hours, stirring occasionally, until meatballs are heated through.

Tip: I have used equal amounts of chili sauce and grape jelly with good results.

Directions:
Directions:
Tangy Sauce #2:

4 Tbsp butter, melted
2 (10 to 12 oz) jar apricot jam
1 cup barbeque sauce

In crockpot, mix sauce ingredients. Add meatballs and stir. Cover and heat on low several hours, stirring occasionally, until meatballs are heated through.

 

 

 

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