No-Fuss Meatballs


  • 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


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

June 18, 20070 found this helpful

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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June 18, 20070 found this helpful

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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