Turkey Meatballs w/ Grape-Chili Sauce

with a name like Smucker's it has to be good

Believe me, this easy sauce is really good. A simple combination of grape jelly, chili sauce, and the meatball of your choosing and you have a crowd pleasing appetizer. My family has been serving up this sauce every Christmas since I can remember. I suggest you make it this holiday season too.

I've taken this recipe one step further by making my own meatballs, but you can use frozen if you are in a pinch for time. I like making my own because then I know exactly what is in them...I won't go there. Anyway, I've opted for using turkey since I don't eat pork or beef, but feel free to substitute either for this dish; the sauce is the star anyway. Add this appetizer to your holiday line up this year. I'm sure it will become a staple. Here's how to make it...

Ingredients - Serves 8-10
1 (18 oz.) Jar Grape Jelly (such as Smucker's)
2 (12 oz.) Jars Chili Sauce (such as Heinz)
2 lbs. Ground Turkey
1/4 C Parsley, chopped
1 Clove Garlic, minced
1 Egg
1 tsp. Kosher Salt
1/2 tsp. Black Pepper
3/4 - 1 C Plain Bread Crumbs

Directions
Combine the grape jelly and chili sauce in a slow cooker. Heat to high. Stir often to break down the jelly and create the sauce.

Meanwhile make the meatballs: Preheat the oven to 350 degrees. In a large bowl combine the turkey, parsley, garlic, egg, salt, and pepper. Gently mix until just combined. Add in the bread crumbs and mix until incorporated.

Portion the meat into 4 quadrants. Out of each quadrant make 7-8 meatballs. Depending on how large you make these you will end up with 28-32. Put the meatballs on a foil lined baking sheet (or two). Bake for about 15 minutes or until cooked through.

Add the meatballs to the slow cooker with the sauce. Continue to cook on high for another 30-40 minutes. This allows the meatballs to absorb the sauce. Reduce the heat to low and serve warm. Enjoy!