A delightful twist on classic meatballs, featuring a tangy and sweet glaze.
Combine the ground beef, egg, onion, and salt in a large bowl.
Mix gently to avoid overworking the meat, which can make the meatballs dense.
Shape the mixture into small balls.
Use damp hands to prevent the mixture from sticking.
In the slow cooker, combine the chili sauce, lemon juice, and grape jelly.
Stir well to ensure the ingredients are evenly mixed.
Add the meatballs to the slow cooker and gently stir to coat them with the glaze.
Be careful not to break the meatballs while stirring.
Cook on high for 4 hours, stirring occasionally.
Check occasionally to ensure the glaze doesn't stick to the sides.
Serve the meatballs warm, garnished with fresh parsley if desired.
Pair with your favorite side dish for a complete meal.
