Cocktail Meatballs with a Twist

I made these once and served as the main dish.  Apparently that is unusual as most would serve as an appetizer.  Whatever floats your boat!  These are simple and taste even better with time so put in the crock pot and enjoy later in the day.  This would also work well with your Instant Pot.  Make the meatballs.  Mix the sauce, mix together either in large pot or use the pot in pot method.  Either would work.  You can also serve with riced cauliflower.  However your cooking method, you're sure to love these sweet and tangy meatballs.

2# ground round or sirloin
1t. salt
1/4 t pepper
1/2 c. breadcrumbs
1/2 c. chopped onion
1 clove garlic, minced
2 eggs, minced
2 eggs, beaten
1-10oz jar grape jelly
1-12 oz bottle chili sauce
juice of 1 lemon (2-3T)

Yields 48 meatballs

Cooking Day
Combine ground beef, salt, pepper, breadcrumbs, onion, garlic and eggs.  Form into balls golf ball sized balls.  Arrange meatballs side by side in an oblong baking dish.  In a saucepan, mix together jelly, chili sauce, and lemon juice and simmer for 5 minutes, stirring occasionally.  Pour sauce over meatballs and bake at 325 degrees for one hour.  Bast three times during baking.

If freezing for later use, cut baking time to 45 minutes.  Meatballs may not be totally cooked, but when reheated they will finish cooking and remain tender.  Cool completely.  To freeze, place desired amount of meatballs along with some sauce into freezer bags.  Freeze in a bag.

Serving Day
Thaw meatballs and sauce.  Over very low heat in saucepan, gently reheat meatballs and sauce but do not boil.  Meatballs may also be placed in oven-proof dish and reheated at 300-325 degrees until just heated through.