mooth.
To make the meatballs, combine the beef, pork, onion
Stir ketchup and grape jelly together in a large saucepan or Dutch oven over medium heat; cook, stirring, until smooth, about 5 minutes. Stir garlic powder, salt, and pepper into ketchup mixture.
Stir meatballs into ketchup mixture; simmer, stirring occasionally, until meatballs are hot and sauce is slightly thickened, about 1 hour.
Mix sauce ingredients together first then add the meatballs.
Cook in a crockpot on high for a few hours then turn down to low.
In a 2qt saucepan, mix the brown gravy according to package directions.
(I use one that requires 1 cup water) Once gravy is thickened, add the cream of mushroom soup and sour cream.
Blend well.
Place the thawed or partially thawed meatballs in a crockpot (or add to the gravy mixture and heat through on stovetop).
Add the gravy to crockpot and heat on low.
May be served over rice, noodles, or potatoes.
br>Shape into 1 inch meatballs; place in ungreased 15x10x1 inch
br>Combine all ingredients for meatballs and mix well.
Using
oil. (Tip: do not crowd meatballs, ie only simmer about 10
br>Shape into bite-sized meatballs.
Roll in flour.
In a large bowl, mix all of the ingredients together except the tomato sauce, salsa, and broth.
With clean hands work mixture together.
Add just enough tomato sauce to hold mixture together, making it moist but firm.
Form into small meatballs, 1 1/2 inch in diameter.
In a saucepan, bring the broth to a boil.
Decrease heat to med-low and add the meatballs.
Simmer about 25 minutes to completely cook the meatballs.
Remove the meatballs to a serving dish.
Place a bowl of fresh salsa on the side; serve with toothpicks.
Combine meatball ingredients in large bowl.
Mix with hands until well combined.
Shape into small meatballs and place on jelly roll pan.
Brown in 350 degree oven, turning occasionally, to brown, about 20 minutes.
Combine sauce ingredients in saucepan.
Heat until the boiling point.
Add cooked meatballs to saucepan with prepared sauce.
Simmer until meatballs are fully cooked.
Serve on platter with toothpicks as an appetizer or over rice as a main dish.
Do not over mix or meatballs will be tough.
Make
hape into small 1-inch meatballs.
Preheat frypan on high
br>Shape into bite-sized meatballs.
Roll in flour.
our hands. Form mixture into meatballs, about 1 tablespoon each.
side. Start to prepare the meatballs.
Gently heat the sugar
Combine first 5 ingredients; shape into bite sized meatballs and flour lightly.
In skillet, melt butter and brown meatballs. Remove meatballs.
Combine remaining ingredients and stir into skillet.
Bring to a boil.
Add meatballs and simmer 10 minutes, stirring occasionally.
Yield: 50 meatballs.
br>Form into balls. For appetizer make smaller balls, for meal
inutes, then set aside.
Meatballs:
In a small mixing
Use a 4-quart slow cooker.
Put the frozen meatballs into the bottom of your slow cooker.
Add the marmalade, orange juice, and sliced green onions.
Toss the meatballs with a large spoon to cover with the sauce.
Throw in a washed whole jalapeno pepper.
Cover and cook on LOW for 5 hours or until the meatballs have heated through.
Serve with toothpicks as an appetizer.
Combine jelly and chili sauce in large saucepan or crock-pot. Stir until well mixed, then add meatballs.
Cook on low for several hours.
Serve with sauce.