Sweet & Zesty Meatballs

These are a great recipe for a potluck or buffet.
I always make too much on purpose because the leftovers freeze so well.

MEATBALLS*

2 pounds ground beef
1 large onion, finely minced
1/2 sleeve saltine crackers, crushed
1 teaspoon minced garlic from the jar
1/2 teaspoon white pepper
1 jumbo egg, beaten

• Preheat oven to 375 degrees.
  
• In a large bowl, combine all the meatball ingredients and blend well.
  
• Shape into 1 inch balls.
  
• Place meatballs on un-greased cookie sheet.
  
• Bake 25-30 minutes until browned and baked through.
  
• For frozen meatballs, put the sauce in the crock pot first and then stir in frozen meatballs. They'll be ready in 3-4 hours.
  

*I sometimes cheat and buy the bags of meatballs from Costco or Sam's Club

SAUCE
3/4 cup Welch's grape jelly
3 tablespoons white vinegar
1 3/4 cups Heinz chili sauce
1 medium red bell pepper, cut into thin slivers

• In a large saucepan combine jelly, chili sauce and vinegar.
  
• Bring to a soft boil and simmer 5 minutes stirring constantly to prevent scorching.
  
• Layer meatballs, peppers and spicy sauce in crock pot.
  
• Warm meatballs in sauce for 3-4 hours before serving.

You can put all the leftovers in the freezer together. Be sure to thaw them thoroughly before reheating.