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1-1/2 Cups chili sauce
1 Cup grape or currant jelly
1 Teaspoon Dijon mustard - (to 3 tspns)
1 Pound lean ground beef
1 egg
3 Tablespoons fine dry bread crumbs
1/2 Teaspoon salt

Combine chili sauce, grape jelly and mustard in slow cooker. Stir well and cover. Cook on HIGH while preparing meatballs. Combine remaining ingredients thoroughly. Shape into 30 small meatballs. Place on broiler rack or in baking pan. Bake in preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce in slow cooker and stir well to coat. Cover and cook on LOW for 6 to 10 hours. Serve on wooden picks as appetizers. To serve as main dish, shape meat mixture into larger meatballs and cook as directed. This recipe yields ?? servings.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999