Ingredients:
1 package (14 ozs.) frozen cooked meatballs, thawed
1 TBS soy sauce
1/2 cup chili sauce
1/2 cup grape jelly
1/4 cup Dijon mustard

Method – The Procedure
Directions:
In a skillet, cook meatballs in soy sauce until heated through. Combine the chili sauce, jelly, along with the mustard; pour over meatballs. Cook and stir until jelly is dissolved and mixture comes to a boil. Reduce heat; cover and simmer for 1 to 2 minutes. Makes about two dozen.
I’ve made a version of these once for a huge party and they were a great success….I did them in a crockpot.