Holiday Meatballs

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.

• Ready In: 6 hrs 15 mins
• Serves: 8-10

Ingredients

• 1 1⁄2 cups chili sauce
• 1  cup currant jelly
• 2  teaspoons Dijon mustard
• 1  lb lean ground beef
• 1  egg, lightly beaten
• 3  tablespoons  dry breadcrumbs
• 1⁄2 teaspoon coarse salt
• 1⁄4 teaspoon ground black pepper

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.