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Barbecue Appetizer Meatballs
1 1/2 cups chili sauce
1 cup grape or currant jelly
1 teaspoon Dijon mustard -- , or to taste
1 pound lean ground beef
1 large egg
3 tablespoons fine dry breadcrumbs
1/2 teaspoon salt -- optional
Combine chili sauce, jelly and mustard in a slow cooker; stir well.
Cover and cook on high while preparing meatballs. In a mixing bowl, thoroughly combine the remaining ingredients.
Shape into 30 small meatballs. Place on a baking sheet and bake at 400F for 15 to 20 minutes. Drain well.
Add to slow cooker. Stir well to coat; cover and cook on low setting for 6 to 10 hours. Serve with toothpicks.
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