Ingredients:
1 pound cooked meatballs
1 cup grape jelly
1 can (12 oz) chili sauce
3 teaspoons Dijon mustard
Directions:
Combine first three ingredients in crock pot. Cover and cook on high while preparing meatballs. Add meatballs to sauce, stir to coat. Cover and cook on low 4 to 6 hours. Piece of cake…huh!!!
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