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Add a photoServings: 4
Ingredients
- 1 1/2 c. chili sauce
- 1 c. grape or possibly currant jelly
- 1 - 3 teaspoon Dijon mustard
- 1 pound lean grnd beef
- 1 egg
- 3 tbsp. fine dry bread crumbs
- 1/2 teaspoon salt
Directions
- Combine chili sauce, grape jelly and mustard in crock pot; stir well. Cover and cook on high setting 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 crock pot. Stir well to coat; cover and cook on low setting for 6 to 10 hrs. The longer the cooking, the more barbecue flavor absorbed. Serve on wooden picks for appetizers. To serve as a main dish, shape meat mix into larger meatballs and cook as directed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 172 | 54% |
| Total Fat 19.17g | 24% |
| Saturated Fat 7.18g | 29% |
| Trans Fat 1.07g | |
| Cholesterol 124mg | 41% |
| Sodium 983mg | 41% |
| Potassium 540mg | 15% |
| Total Carbs 11.1g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.14g | 4% |
| Protein 24.6g | 39% |
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