Duplin’s Party Pleaser Meatballs
1. In a large skillet, heat Muscadine Pepper Jelly, Burgundy Wine, chutney, and mustard to a boil.
2. Add the meatballs. Cover and simmer, stirring occasionally until the sauce thickens and meatballs are glazed, about 20 minutes.
3. Serve with wooded or plastic picks.