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Meanwhile, heat jelly and the 3 tablespoons barbecue sauce in large skillet over medium-low heat until jelly melts. Add meatballs, turning to coat with glaze. Continue heating until meatballs are hot and glazed.

Makes 40 to 50 small meatballs. 

Source:
"The Butterball Turkey Company"
"http://www.butterball.com/"
Copyright:
"© 1998 Butterball Turkey Company"
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Per Serving (excluding unknown items): 67 Calories; 2g Fat (27.6% calories from fat); 6g Protein; 7g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 146mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 1/2 Other Carbohydrates.

NOTES : Meatballs may be made a day ahead of time, refrigerated and then glazed prior to serving.

*A barbecue sauce with a sweeter flavor works best.

Nutr. Assoc. : 5686 0 85 0 85