1 (14 oz) pkg frozen cooked meatballs, thawed
1 tablespoon soy sauce
1/2 cup chili sauce
2/3 cup grape or plum jelly
1/4 cup Dijon-style mustard
In a skillet, cook the meatballs in the soy sauce until heated through.
Combine the chili sauce, jelly and mustard and pour over the meatballs. Cook and stir until the jelly dissolves and the mixture comes to a boil.
Reduce heat, cover and simmer for about 5 minutes.