Dijon Currant Jelly MeatballsFrom chefmeow 8 years ago
How to make it
- Combine chili sauce, jelly and mustard in crock pot and stir well.
- Cook covered on high while preparing meatballs.
- Combine remaining ingredients and mix thoroughly then shape into 30 meatballs.
- Bake meatballs in a preheated 400 oven for 20 minutes then drain well.
- Add meatballs to sauce then stir to coat.
- Cover and cook on low for 10 hours.