Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

These meatballs are always popular. They can be made a day ahead and reheated. I use currant jelly but they are usually made with grape jelly.

Ingredients Nutrition

Directions

  1. In a crock pot, combine the chili sauce, jelly, and mustard; cover and cook on HIGH while preparing meatballs.
  2. In a large bowl, combine beef, egg, bread crumbs, salt and pepper; mix thoroughly; shape into 30 mini meatballs.
  3. Place the meatballs on a baking sheet lightly coated with nonstick cooking spray.
  4. Bake at 400 for 15-20 minutes; drain well.
  5. Add the meatballs to the sauce, stir to coat.
  6. Cover and cook on LOW for 5 to 7 hours.
  7. Serve warm.

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