I first tried these at a co-worker's Christmas party about 10 years ago. I cringed when she said the sauce was just grape jelly and chili sauce! Huh? How can these two ingredients taste so good together? I've been making them ever since, but like most reviewers, I also use frozen meatballs in the crockpot and always heat the jelly and chili sauce first in a small saucepan to avoid jelly globs. I add a few splashes of worchestershire, 3/4 tsp ground mustard, garlic/onion powders to taste, and even a little minced garlic. After thoroughly heated, I pour the sauce over the meatballs, stir well to evenly coat, and keep the crockpot on low for a few hours. I made these today as part of our annual New Year's Day appetizer spread, and my husband, picky 3 1/2 year-old daughter, and I were gobbling these up like there was no tomorrow! Fantastically easy, delicious and always a crowd-pleaser, I will be making these for years to come. This sauce also pairs well with 'Lil Smokies too!
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I first tried these at a co-worker's Christmas party about 10 years ago. I cringed when she...