"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grape Jelly Meatballs Recipe

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

Contributor:  
Contributor:  
Ike Pace
Added: Thursday, April 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. chili sauce
1 c. grape jelly (can use currant jelly)
1 to 3 tsp. Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 Tbsp. fine dry bread crumbs
1/2 tsp. salt

Directions:
Directions:
Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs to bake.
Combine remaining meatball ingredients and mix thoroughly. Shape into 30 meatballs.
Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on LOW for 5 to 7 hours.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
5-7 hours
Personal Notes:
Personal Notes:
You can substitute frozen cooked meatballs

 

 

 

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