Chili and Jelly Meatballs
“The secret ingredient in this sassy sauce is the grape jelly. It’s a sweet contrast with the chili sauce.” —Irma Schnuelle, Manitowoc, Wisconsin
Taste of Home
- 2 pkg frozen fully cooked angus beef meatballs
- 12 oz chili sauce
- 10 oz grape jelly
- Prepare meatballs according to package instructions.
- In a large skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Add meatballs to pan; heat through.
1 meatball: 106 calories, 6g fat (3g saturated fat), 17mg cholesterol, 313mg sodium, 8g carbohydrate (6g sugars, 0 fibre), 4g protein.