Tangy Grape Jelly Meatballs
1 1/2 cups chili sauce
1 cup grape jelly
1 teaspoon Dijon mustard
2 pounds lean ground beef
1 egg, lightly beaten
3 Tablespoons fine dry bread crumbs
1 teaspoon salt
1. Combine chili sauce, jelly, and mustard in crock pot and stir well. Cook, covered, on high while preparing meatballs.
2. Combine remaining ingredients and mix thoroughly. Shape into 30 meatballs.
3. Add meatballs to sauce, stir to coat. Cover and cook on low for 8 to 10 hours.