Time: 3 hours 5 minutes
Complexity: easily
Servings: 10

There are many versions of this dish online. It's loved for its flavor and ease of preparation. However, some versions are too sweet, so this recipe reduces the amount of jelly and adds a zesty note with Dijon mustard, apple cider vinegar, and hot sauce to achieve the perfect balance of sweet and spicy. You can substitute any other meatballs you like, such as chicken, for the beef meatballs.

Ingredients:

• 2 cups chili sauce, such as Heinz
• 1 cup grape jelly
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon hot sauce, such as Tabasco
• 1 package (900 g) frozen beef meatballs
• Special equipment: slow cooker with a capacity of 4-6 liters.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

meatballs, Dijon mustard, grape jam, apple cider vinegar, hot sauce

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Preparation:

Step 1
• Combine the chili sauce, jelly, mustard, vinegar, and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat. Cover and cook on high for 2-3 hours or on low for 5-6 hours.

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