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.
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.
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