1 1/2 c. chili sauce
1 c. grape or currant jelly
1 - 3 tsp. Dijon mustard
1 lb. lean ground beef
1 egg
3 tbsp. fine dry bread crumbs
1/2 tsp. salt

Combine chili sauce, grape jelly and mustard in crock pot; stir well. Cover and cook on high setting while preparing meatballs. Combine remaining ingredients thoroughly. Shape into 30 small meatballs. Place on broiler rack or in baking pan. Bake in preheated 400 degree oven for 15 to 20 minutes. Drain well. Add meatballs to sauce in crock pot. Stir well to coat; cover and cook on low setting for 6 to 10 hours. The longer the cooking, the more barbecue flavor absorbed. Serve on wooden picks for appetizers. To serve as a main dish, shape meat mixture into larger meatballs and cook as directed.