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Cocktail Meatballs II

Reviewed: Dec. 14, 2013
I've used a similar recipe for years. I use turkey meat, add an egg and some bread crumbs, roll into smaller meatballs (golf ball size are NOT cocktail size). The sauce is a jar of chili sauce (the whole jar) plus 10.5 oz grape jelly (the size that looks like a drinking glass). Then fill the chili sauce jar up halfway with water, cap and shake so all the leftover chili sauce that sticks to the bottle combines with the water...dump all that in the pot too. I don't use lemon at all. Best of all, you can make ahead and freeze...YUM!
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