BBQ Meatballs (crock pot)
rec.food.recipes/Johnson/1997

1 1/2 cup (12 oz.) chili sauce
1 cup grape jelly or jam
1-3 tsp. Dijon mustard
1 lb. meatballs, cooked

Combine chili sauce, grape jelly and mustard in crockpot; stir well. Cover and cook on High while preparing meatballs. Add cooked meatballs to sauce in crock-pot. Stir well to coat, cover and cook on Low for 6-10 hours or High for 4 hours. (Low is recommended.)

To serve as appetizers, make small meatballs and serve on toothpicks. To serve as a main meal, make regular size meatballs and serve over flat noodles.

Meatballs

1 lb. hamburger
1/2 cup dry bread crumbs or herb stuffing
2 Tbls. finely chopped onions
1 tsp. salt
1/2 tsp. worcestershire sauce
1 egg

Mix ingredients with hands. Shape into 20 1-1/2 inch balls. Bake in an ungreased oblong pan (13x9x2) in a 400'F oven until light brown, 20-25 minutes.
OR: cover and microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once.
OR: cook over medium heat in frying pan, turning occasionally, until brown, about 20 minutes.