Pretty good! Even my picky hubby liked this!!! While I would never serve this as a dinner entree again, I WOULD make a few changes in order to make this suitable for serving as an appetizer. This recipe is VERY similar to the cocktail meatballs I've seen on many a party / potluck buffet. Having said this, I'll FOR SURE make these again but am just not sure this is an appropriate main dish. This becomes a GREAT appetizer by simply making smaller (i.e. 1 in. diameter) meatballs and DOUBLING (or even tripling) the sauce. And, as many others have done, I STRONGLY suggest pre-baking your meatballs. AT MINIMUM, bake for 30 minutes and then either finish in the oven, on the stovetop or in a slow cooker. I stayed true to the recipe this time with the exception of warming my sauce in a Dutch oven and THEN adding my (drained) meatballs and simmering on low for ~ 20 minutes. All in all, this is a GREAT recipe. It costs MUCH less than the traditional chili sauce / grape jelly version and pretty much tastes the same (who knew?). I can't wait to take these little gems to my next get-together! Thanks SO much for sharing your recipe, Bakin' Machine. Your Aunt Hazel is a cooking genius! :-)
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Pretty good! Even my picky hubby liked this!!! While I would never serve this as a dinner...