A delightful twist on classic party meatballs, featuring a tangy and spicy glaze.
Heat the Dutch oven over medium heat.
Ensure the pot is evenly heated before adding ingredients to prevent sticking.
Add the sweet onion, chili sauce, and grape jelly to the Dutch oven.
Stir frequently to help the jelly melt and combine with the other ingredients.
Cook the mixture, stirring continuously, until the jelly has melted and the glaze is smooth.
Lower the heat slightly if the mixture starts to bubble too vigorously.
Add the frozen meatballs to the glaze and stir to coat them evenly.
Ensure all meatballs are well coated with the glaze for maximum flavor.
Reduce the heat to low and simmer the meatballs, stirring occasionally, until they are heated through.
Cover the pot partially to retain moisture while allowing some steam to escape.
Serve the meatballs warm, garnished with fresh herbs if desired.
Provide toothpicks for easy serving at parties.
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