1 (10 ounce) jar grape jelly (cut down to make less sweet)
3 tablespoons soy sauce (you may want more or less depending on taste)
3 tablespoons hoisin sauce (or to taste)
Directions:
1. Mix together meatball ingredients and lightly shape meatballs into 1 rounds. Brown in 1/4 cup Crisco (they don't have to cook through). 2. Drain meatballs on paper towels. 3. Mix the sauce ingredients together in a large skillet or dutch oven. 4. Add the meatballs (can be frozen at this point) and simmer uncovered for 30 minutes. 5. Serve in a chafing dish. 6. Makes 30 balls.
