In a large pot, combine the chili sauce, grape jelly and lemon juice.

Heat this mixture over medium heat until the jelly melts and everything begins to incorporate.

Add the meatballs to the sauce and simmer for at least 30 minutes, until the meatballs are heated through

This recipe is very, very adaptable. If you don’t have chili sauce, use ketchup. Or cocktail sauce. Don’t have a lemon? Use a lime! Want some added kick? Add a splash or two of teriyaki sauce (yum. I promise.). Be adventurous with your flavor of jam, if you want. You can also choose to cook the meatballs in the sauce rather than adding them in after they are cooked – whatever you choose. We always served these over rice, but they make great appetizer meatballs, or can be served however you prefer.