Combine chili sauce, grape jelly and mustard in slow cooker. Stir well and cover. Cook on HIGH while preparing meatballs.
Combine remaining ingredients thoroughly. Shape into 30 small meatballs. Place on broiler rack or in baking pan. Bake in preheated 400 degree oven for 15 to 20 minutes; drain well.
Add meatballs to sauce in slow cooker and stir well to coat. Cover and cook on LOW for 6 to 10 hours. Serve on wooden picks as appetizers.
To serve as main dish, shape meat mixture into larger meatballs and cook as directed.
This recipe yields ?? servings.
Formatted for MC5 08-03-1999 by Joe Comiskey - joecomiskey~~at;netzero.net
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|Serving Size: 1 Serving (789g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 487 (45%)|
|Amt Per Serving||% DV|
|Total Fat 54.1g||72 %|
|Saturated Fat 20.7g||103 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 506.3mg||156 %|
|Sodium 738.1mg||25 %|
|Potassium 2996.7mg||79 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 37.6g|
|Protein 105.1g||150 %|
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Calories per serving: 1094
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