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No-Fuss Meatballs |
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Ingredients
- 1 package (14oz) frozen cooked meatballs, thawed
- 1 Tbsp. soy sauce
- 1/2 cup chili sauce
- 1/2 cup grape jelly
- 1/4 cup Dijon mustard
Directions
In a skillet, cook meatballs in soy sauce until heated through. Combine the chili sauce, jelly and mustard; pour over the meatballs. Cook and stir until jelly is melted and mixture comes to a boil. Reduce heat; cover and simmer for 1-2 minutes. Yield: about 2 dozen.
By Robin from Washington, IA
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RE: No-Fuss Meatballs
I've seen grape and other jellies in meatball recipes before. It makes sort of a sweet and sour glaze for the meatballs. I think the recipe is more of an appetizer than a main course.
Jess
RE: No-Fuss Meatballs
Grape jelly? Is that really supposed to be Grape jelly? Seems way off in a meat recipe with mustard and soy.
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