In your crock pot, combine the chili sauce, grape jelly and mustard.
Stir well. Cover and cook on high heat while putting together the
meatballs. Preheat oven to 200 degrees C. Thoroughly combine the
remaining ingredients. Shape into 30 small meat balls and place on the
broiler rack or in a baking pan. Bake for 15 – 20 minutes and drain
well. Add the cooked meat balls to the sauce in the crock pot. Stir well
making sure to coat the meat balls completely. Cover and cook on low
heat for 6 to 10 hours. The longer you let it cook, the more the
barbecue flavor is absorbed into the meat balls. To serve as appetizers,
use wooden tooth picks. If you are serving as a main dish, make the meat
balls bigger and cook as directed. This makes about 12 servings.
