I also recommend adding another tablespoon of chili sauce for every pound ground beef. I do not have a slow cooker, so instead I baked the meatballs at 350 in stoneware for 30 minutes, added the sauce, and baked another 20 minutes. However, I think next time I will only bake them for 20 minutes before adding the sauce. Incidentally, I tried this recipe with grape jelly AND separately with blackberry jelly (because I like blackberry jelly a lot). The blackberry sauce was a little thicker and stuck to the balls better, but was definitely sweeter, so if you want to try it, I suggest going down to 1/2 cup jelly and 3 tbsp chili sauce per pound of ground beef.
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I also recommend adding another tablespoon of chili sauce for every pound ground beef. I do...