Signature Dish of Nancy Young

Grape Jelly Cocktail Meatballs

1 12 oz. bottle chili sauce
1 10 oz. jar grape jelly
5 dozen frozen meatballs, thawed

Combine chili sauce and grape jelly in a medium saucepan (or same electric skillet); stir well until jelly is melted. Add meatballs and simmer UNCOVERED on low for 30 minutes (to thicken the sauce), stirring occasionally. Serve hot meatballs with toothpicks out of the skillet or a crockpot or chafing dish set on low to keep warm.

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