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.