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Ingredients
- 1 1/2 c. chili sauce
- 1 c. grape or possibly currant jelly
- 1 tsp Dijon mustard - (to 3 tspns)
- 1 lb lean grnd beef
- 1 x egg
- 3 Tbsp. fine dry bread crumbs
- 1/2 tsp salt
Directions
- Combine chili sauce, grape jelly and mustard in slow cooker. Stir well and cover. Cook on HIGH while preparing meatballs.
- Combine remaining ingredients thoroughly. Shape into 30 small meatballs. Place on broiler rack or possibly in baking pan. Bake in preheated 400 degree oven for 15 to 20 min; drain well.
- Add in meatballs to sauce in slow cooker and stir well to coat. Cover and cook on LOW for 6 to 10 hrs. Serve on wooden picks as appetizers.
- To serve as main dish, shape meat mix into larger meatballs and cook as directed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1009g | |
| Calories 1262 | |
| Calories from Fat 688 | 55% |
| Total Fat 76.49g | 96% |
| Saturated Fat 28.69g | 115% |
| Trans Fat 4.26g | |
| Cholesterol 495mg | 165% |
| Sodium 3874mg | 161% |
| Potassium 2154mg | 62% |
| Total Carbs 44.13g | 12% |
| Dietary Fiber 4.4g | 15% |
| Sugars 24.52g | 16% |
| Protein 98.19g | 157% |
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