meatballs
#4
Senior Member
Join Date: Jan 2011
Posts: 525
I take about 1 1/2 lbs. ground round, one egg, Chopped onion and green olives and stove Top Stuffing. Mix well form into balls and brown. Then add a little water to pan stir up bottom of any brownings and cover. Cook on low. I also use this for a meat loaf. Very good. For something different you can leave out the chopped olives and wrap a small sq. of cheese or a whole olive with the meat. You can also add these to spaghetti sauce or use pan drippings to make a gravy
Leftovers are delicious so make extra.
Leftovers are delicious so make extra.
#5
Super Member
Join Date: Mar 2011
Location: Maryland
Posts: 2,376
I'll pass on making the meatballs but this recipe has been around forever and is still my favorite "no fail". I use the crockpot do mine. I don't do anything except thaw them and dump them into the crockpot. No fuss, no muss.
Ingredients:
1 bag small frozen meatballs (40 to 50 count) 1 (16 oz) jar grape jelly 1 (8 oz) jar chili sauce
Directions: Prepare the meatballs according to directions on the bag, drain when cooked. Mix the grape jelly and the chili sauce together in a large saucepan, and add meatballs. Cook on medium until hot. Put out toothpicks for serving. If using a crockpot, put all in crock and cook on low 6-8 hours. You can also make your own favorite homemade meatballs if you prefer.
This recipe is old as the hills but everyone still loves it!!
Ingredients:
1 bag small frozen meatballs (40 to 50 count) 1 (16 oz) jar grape jelly 1 (8 oz) jar chili sauce
Directions: Prepare the meatballs according to directions on the bag, drain when cooked. Mix the grape jelly and the chili sauce together in a large saucepan, and add meatballs. Cook on medium until hot. Put out toothpicks for serving. If using a crockpot, put all in crock and cook on low 6-8 hours. You can also make your own favorite homemade meatballs if you prefer.
This recipe is old as the hills but everyone still loves it!!
#6
Super Member
Join Date: Aug 2010
Location: Slidell, Louisiana
Posts: 6,951
I make them homemade once in a while, when I do, I make a lot, and freeze half of them. Only problem, not really a recipe because I don't measure anything! I would say 2.25 lb pkg ground beef, 2 eggs, then I just open up the spice cabinet, salt, pepper, garlic powder, oregano, parsley flakes, 1 envelope onion soup mix, worchestshire sauce, bread crumbs, parmesan cheese, mix well, roll them out, then I put mine on a cooling rack on top of a pan so that the grease can run into the pan, bake about 30-45 minutes at 400. Oh, another thing that makes them good is to mix in about half pound or so of ground pork! OMG, now I'm really hungry!
#7
Senior Member
Thread Starter
Join Date: Mar 2011
Location: western n.c.
Posts: 645
Pat,This is the one I keep receiving and have saw on other sites, I think I will try this. Thanks to everyone I do like the made from scratch but no time to make enough for a wedding for over 300.
#9
Super Member
Join Date: Mar 2011
Location: Maryland
Posts: 2,376
I've used that recipe for about 50 years and everyone loves it without fail ... especially the guys.
#10
Super Member
Join Date: Oct 2011
Location: Timmins, Ont. Canada
Posts: 4,683
I buy Italian President's Choice 60 count & use them either in spaghetti sauce or do a sweet & sour sauce. Haven't had anybody turn them down yet. Can't justify all the work for homemade when I can get these delicious meatballs & easy, peasy. My hubby & I really enjoy them & any guests too.
Thread
Thread Starter
Forum
Replies
Last Post