Makes 18 to 24 servings.
2 cups catsup
1 cup grape jelly
½ cup bourbon
¼ cup brown sugar
½ to 1 teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
2 teaspoons soy sauce
In large pot, heat catsup, jelly, bourbon, sugar, liquid smoke, and soy sauce over medium-high heat until all ingredients are well-blended and hot. Add meatballs and simmer for 1 hour, stirring occasionally, being careful so that meatballs stay whole.
To serve, fill electric (or sterno) fondue pot or chafing dish with hot meatballs. Keep warm on low setting. Have a container of toothpicks available for retrieving meatballs from the sauce.