- 1 (14 ounce) package frozen cooked meatballs, thawed
- 1 tablespoon soy sauce
- 1/2 cup chili sauce
- 1/2 cup grape jelly
- 1/4 cup Dijon mustard
- In a 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 melted and mixture comes to a boil. Reduce heat; cover and simmer for 1-2 minutes.