Cook
onion
and garlic in hot oil until tender but not brown. Stir
in
the
next 8 ingredients, simmer uncovered 30 minutes; remove bay leaf.
Add Italian Meat Balls and continue
cooking
30 minutes
longer.
Serve
over
hot spaghetti. Makes 6 servings.
In a large skillet together cook zucchini and meat balls.
Add green peppers and chopped onion; season to taste.
Add spaghetti sauce and simmer 20 to 30 minutes.
Drain pineapple, saving the syrup.
Mix the cornstarch and brown sugar in the saucepan.
Add syrup, vinegar and soy sauce and stir until smooth.
Cook over medium heat, stirring constantly until thickens.
Boil 1 minute.
Add pineapple, chopped green pepper and meat balls.
In a sauce pan, mix BBQ sauce and jelly, heat together until jelly is melted.
If you're cooking the meat balls on the stove, heat the sauce and jelly in a pan large enough to hold all meat balls and sauce.
I use a crock pot, place the meat ball in a 3 or 4 qt crock pot, pour sauce over the balls, cook on high for 1 hour, stirring occasionally.
Turn down on low and continue to heat. Serve hot.
Brown meat balls.
Put cooked rice and meat balls in a greased baking dish.
Pour the remaining ingredients over the rice and meat balls and cook in a low oven for 20 to 30 minutes (350\u00b0).
Melt grape jelly in slow cooker, add chili sauce. Add meat balls to sauce until sauce can barely cover the meat balls. Cook 2 hours or until meat balls are hot.
Fill slow cooker with the meat balls or sausages.
Mix the other ingredients in a separate bowl and then pour over the meat. Cook for at least 4 hours.
Put meat, eggs, spices and cheese into a bowl.
Wet the 3 slices of bread and squeeze dry.
Shred into meat and mix.
Form into balls (egg size).
Slightly flatten.
Roll in bread crumbs. Cook in oil until nicely browned.
Drop meat balls into boiling pasta sauce.
Simmer for 10 minutes.
Serve over pasta.
Combine the first 4 ingredients in a crock-pot.
Brown the meat balls, turning so they brown evenly.
Add the meat balls to the sauce mixture.
Set crock-pot on low for 35 to 45 minutes. Serve on party picks.
Combine beef, egg, 1 tablespoon cornstarch, salt, onion and pepper.
Form into balls.
Brown in fat; drain.
Cook oil and pineapple juice over low heat for a few minutes.
Add cornstarch, soy sauce, vinegar, water and sugar.
Cook until thick.
Add meat balls and pineapple.
Good cover rice when used as a main dish.
Combine above ingredients and form into small balls.
Roll in flour and brown quickly in shortening.
Arrange meat balls in greased 1 1/2-quart baking dish.
Cover well with mixed sauce.
Mix barbecue sauce and grape jelly in crock-pot.
Add meat balls to mixture.
Cover and cook about 3 hours, stirring occasionally.
Delicious served over rice, with sauce.
Or as an appetizer with toothpicks.
Mix together all of the meat ball ingredients together then form
Make meat balls; drain grease.
Cook about 1 hour with chili sauce and jelly.
Chill and skim off grease.
These can be put in a crock-pot until ready to serve.
ooking spray. Shape meat
in 20 small meat balls.
Arrange in
Mix hamburger and Italian sausage together in large bowl.
Add onion, salt, pepper and Italian seasoning.
Mix well.
Make meat balls, approximately 1 1/2-inches in diameter.
Fry meat balls until browned.
Mix Prego sauce, dry spaghetti seasoning and tomato sauce in another pan; heat.
Add water for desired thickness.
Mix onions, celery, green pepper, garlic and meat; form into balls. Put small amount of fat in heavy skillet. Roll balls in fat until well browned. Mix spaghetti and tomato paste, juice and water and chili powder. Pour over meat balls. Place in slow oven and bake for 1 hour.
Mix all the meat ball ingredients in large mixing bowl.
Shape meat mixture into walnut size meat balls.
Mix all the sauce ingredients in medium size mixing bowl.
Place the meat balls side by side in a 9x13 glass or metal cake pan.
Do not cover with foil.
Pour all the sauce over the meat balls.
Bake at 350 for 45 minutes to 1 hour.
Serve over pinneapple slices or put just meatballs in a low temperature crockpot to keep warm until serving.
Season meat with salt and pepper. Mix lightly and form into balls.
Cook onion in hot fat until soft.
Push to side of pan. Brown meat balls
lightly on all sides.
Stir in tomato sauce, water, chili powder and Worcestershire sauce.
Simmer for 30 minutes.
Pour over hot, drained spaghetti.
Sprinkle with cheese.
Combine all ingredients except oil, mostaccioli and sauce. Shape meat balls.
Heat oil and brown meat balls.
Add sauce and simmer until done.
Cook mostaccioli to package directions and drain.
Serve spaghetti sauce and meat balls over mostaccioli. Yields 5 to 6 servings.