This dish marries tender meatballs with a flavorful barbecue sauce. The best part? The oven does the initial cooking, then your crockpot steps in to let those flavors meld together.
1 1/2 cup chili sauce
1 cup grape or currant jelly
2 teaspoons Dijon mustard
1 pound lean ground beef
1 egg, well beaten
3 tablespoons fine dry bread crumbs
1/2 teaspoon salt
Preheat the oven to 400 degrees F.
Combine the chili sauce, grape jelly, and mustard in a bowl. Whisk together to break up the jelly and mix the ingredients. Set aside.
In another bowl, combine the ground beef, egg, bread crumbs, and salt. Mix well and form into small meatballs. Place the meatballs in a baking pan and place in the oven. Bake at 400 degrees F for 15-20 minutes or until browned (they do not need to be fully cooked but they should be fairly firm). Drain off excess grease and add the browned meatballs to the crock pot.
Pour the chili sauce mixture over the meatballs and stir gently to combine.
Cover the crock pot and cook on low heat for 3-4 hours or until the meatballs are cooked through.
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