Three Ingredients Sweet and Sour Meatball Sauce 

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.

 

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is available on Aug. 22 on Amazon, Book Baby, and Book Depository. Preorder now!  So excited to share with you!

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