32 ounce bottle chili sauce 1 cup grape jelly 3 T Worcestershire sauce 3/4 bag (lb bag) frozen meatballs
Heat jelly until it is melted, add chili sauce and Worcestershire sauce. Put meatballs on a cookie sheet and bake until lightly brown. (350°) When finished add to crock pot with jelly mixture simmer on low.
I think this recipe was given to mom by Lynn Eikenberry. You can use as an appetizer or serve over rice.
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