“The price of freedom is eternal vigilance.” — John Philpot Curran
I got this recipe from a reception we held in our Florida home when dad was called to be the Bishop. It was a new ward and we invited people over to get to know us. One of the ladies brought this recipe:
- 1 package bite-size meatballs (64 meatballs)
- 1 cup bottled chili sauce
- 1 cup grape or red currant jelly
Thaw meatballs and place in pot. Combine chili sauce and jelly and pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10 minutes until sauce has thickened, basting/stirring occasionally. Keep warm for serving in a crock-pot set on low heat. Can use a can of jellied cranberry sauce instead of the jelly.