- 36 frozen fully cooked homestyle meatballs (1/2 ounce each) , thawed
- 1 tablespoon soy sauce
- 1/2 cup chili sauce
- 1/2 cup grape jelly
- 1/4 cup Dijon mustard
- In a large skillet, cook meatballs in soy sauce until heated through. Combine the chili sauce, jelly and mustard; pour over the meatballs. Cook and stir until jelly is dissolved and mixture comes to a boil. Reduce heat; cover and simmer for 2 minutes. Yield: 3 dozen.
Reviews for Skillet Meatballs
"I have been making this recipe for years. It is my go-to recipe for meatballs and is always popular. I usually bake the meatballs, prepare the sauce on the stove, then dump everything into a slow cooker."
"My variation uses Grape JAM, omits the Mustard, Soy Sauce, and adds fresh (!) Lemon Juice & a dash or 2 of Hot Sauce. A little Garlic works well, too. Quick, Easy & Tasty!"
"I didn't care for these but they did get eaten up at a party. Probably won't make again tho."
"Can oatmeal be subed for bread crumb/"