No-Fuss Meatballs - cooking recipe

Ingredients

1 (14 oz.) pkg. frozen cooked meatballs, thawed
1 Tbsp. soy sauce
1/2 c. chili sauce
1/2 c. grape jelly
1/4 c. Dijon mustard

Preparation

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 dissolved and mixture comes to a boil.
Reduce heat; cover and simmer for 1 to 2 minutes.
Yield: about 2 dozen.