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Sweet & Pungent Meat Balls
From The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
- 2 bags (3 lbs. each) frozen meatballs, thawed
- 2 jars (12 oz. each) grape jelly
- 2 jars (12 oz. each) currant jelly
- 2 bottles (12 oz. each) chili sauce
- 2 bottles (12 oz. each) cocktail sauce
Directions
- Combine all ingredients in the crock. Stir well.
- Cover and cook on preferred setting:
- Low - 8 to 10 hours
- High - 4 to 6 hours
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