3 pounds ground beef
3/4 cup seasoned breadcrumbs
1 tablespoon dried parsely
1 tablespoon onion salt
3-12 ounce jars Kraft Grape JELLY (NOT JAM!)
3- 8 ounce bottles Chili Sauce (such as Heinz)
Combine ground beef, and eggs in a large bowl.
Add breadcrumbs gradually
Add parsley. Roll into small meatballs. Add additional breadcrumbs if misture is too wet.
In a frying pan with a small amount of water, very lightly brown the meatballs. Do this very lightly, almost giving the meat the gray color that comes before they begin to brown.
In a large saucepan, or preferably a slow cooker, combine grape jelly, chili sauce and onion salt. Add meatballs to sauce and cook over low heat for one and one half hours.
Marinate in sauce overnight in the refrigerator...letting them sit overnight will allow the meatballs to better absorb the sauce.
About 1 1/2 hours before serving, put meatballs back on low heat. Some slow cookers may take longer to heat up, but heat until sauce is bubbling and all the meatballs are nice and steaming hot to the center. Serve piping hot.
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