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Duplin’s Party Pleaser Meatballs


• 1 bag prepared meatballs
• ¼ cup Muscadine Pepper Jelly
• ¼ cup Burgundy Wine
• ¼ cup chutney or chutney sauce
• 2 tsp dry mustard


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.

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