- In a large skillet, heat Muscadine Pepper Jelly, Burgundy Wine, chutney, and mustard to a boil.
- Add the meatballs. Cover and simmer, stirring occasionally until the sauce thickens and meatballs are glazed, about 20 minutes.
- Serve with wooden or plastic picks.
Recipe: Party Pleaser Meatballs
From: Duplin Winery
Ingredients:
- 1 bag prepared meatballs
- ¼ cup Muscadine Pepper Jelly
- ¼ cup Burgundy Wine
- ¼ cup chutney or chutney sauce
- 2 tsp dry mustard
Directions: