Ingredients
"1 1/2 cups chili sauce",
"1 cup grape jelly",
"1 to 3 teaspoons Dijon mustard",
"cooking spray",
"1 pound lean ground beef",
"1 egg (lightly beaten)",
"3 tablespoons dry breadcrumbs (fine)",
"1 teaspoon Worcestershire sauce",
"1/2 teaspoon salt",
"1/4 teaspoon freshly ground black pepper"
Instructions
Gather the ingredients. Preheat the oven to 400 F.
Combine chili sauce, grape jelly, and mustard in the crock pot and stir well. Cook covered on high while preparing the meatballs.
Line a rimmed baking sheet with foil. Grease or spray with cooking oil.
In a large bowl, combine the ground beef with the beaten egg, breadcrumbs, Worcestershire sauce, and salt and pepper. Mix thoroughly with a wooden spoon or your hands, if needed.
Shape into about 2 or 3 dozen (1/2-ounce) meatballs or 16 to 18 (1-ounce) meatballs. Arrange the meatballs in the prepared baking pan and bake for 12 to 18 minutes, or until cooked through. Alternatively, place a cooling rack in the pan and bake the meatballs on the rack.
Once cooked, discard any liquid from the baking pan and transfer the meatballs to the crock pot. Stir to coat, cover, and cook on low for 3 to 4 hours.
Stir well before serving. Enjoy.
Prep: PT20M
Cook: PT360M
Total: PT380M
Serves: 18
