For 5 pounds of meat

 

3 12-ounce jars chili sauce
1 32-ounce jar grape jelly
¼ cup Dijon mustard
 

1. Pour all ingredients into a pot on medium heat. Whisk until jelly melts and mixture is smooth.

2. Cook 15 minutes and pour over meatballs.

 

Expand the Table

VEGAN: Serve with vegan meatballs.

VEGETARIAN: Serve with vegetarian meatballs.

GLUTEN FREE: Use gluten free chili sauce.

ALLIUM FREE: Use an allium free chili sauce.

DIABETIC: Use a sugar free berry jelly.