Sauce for Cocktail Meatballs

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Submitted by Mrs. John Gregg (Nanci) of Thompson’s Station, this recipe is one her parents tinkered with for many years until it reached, in their view, a state of perfection. Nanci hopes you enjoy it as much as her family and friends do.

1 bottle chili sauce 12 oz

1 6 oz. jar of grape jelly

1/4 cup of lemon juice

1/4 cup vinegar

1 tbsp. soy sauce

1/2 tbsp. prepared mustard (dry mustard)

1/2 beef bouillion cube & 1/2 cup  hot water

Mix together in crock pot & stir until well blended.

Add cooked meatballs to the sauce. Simmer for an hour or so. Transfer to a crockpot for easy entertaining.



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