1 10 oz jar grape jelly (cut down to make less sweet)
Soy sauce (to taste)
Hoisin sauce (to taste)
Mix together and lightly shape meatballs into 1" rounds. Brown in 1/4 cup Crisco (they don't have to cook through). Drain meatballs on paper towels.
Mix the sauce ingredients (chili sauce, grape jelly, soy sauce, hoisin sauce) together in a large skillet or dutch oven. Add the meatballs (can be frozen at this point) and simmer uncovered for 30 minutes. Serve in a chafing dish.