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Yield:
- 1 bag (5 lb.) pre-cooked frozen meatballs
- 1 jar (12 oz.) grape jelly
- 1 jar (12 oz.) currant jelly
- 1 bottle (12 oz.) chili sauce
- 1 bottle (12 oz.) cocktail sauce
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- Let meatballs thaw overnight in refrigerator. Place meatballs in insert pan.
- In a large mixing bowl beat together jellies and sauces. Pour over meatballs. Bake at 250°F for 2 hours or until heated through.
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There are two types: black currant jelly and the far more common red currant jelly. Substitutes: grape jelly OR 3 parts apple jelly plus 1 part lemon juice OR muscadine jelly
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