Honey Mustard Meatballs
2 1/2 lbs. lean ground beef
1/3 C. soft biscuit crumbs
1 small can evaporated milk
1 envelope onion soup mix
2 T. Worcestershire
1/4 C. finely minced onion
1/4 C. ketchup
Mix all together and form into small balls, about 1 - 1½". Bake on a cookie
sheet at 350º until browned and fully cooked.
Meanwhile in a crock pot, put 24oz. apple jelly and 12oz. regular yellow
mustard. Let it cook on high while the meatballs are cooking. When they're done,
add them to the pot. Turn down the heat to low and let them simmer lid-off for
3-4 hours. The sauce will thicken.