In a skillet, cook meatballs until heated through. Combine the chili sauce, jelly and mustard; pour over meatballs. Cook & stir until jelly is dissolved and mixture comes to a boil. Reduce heat; cover and simmer for 1-2 mins.
OR place in crockpot and cook on low for 4 hrs.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 88 (48%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 26.3mg||8 %|
|Sodium 402.9mg||14 %|
|Potassium 105.7mg||3 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 12.5g|
|Protein 8.7g||12 %|
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Calories per serving: 182
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