Wednesday, November 30, 2011

Sweet and Tangy Meatballs

This is SOOOO easy!  It is the perfect fix it and forget it appetizer.  You can put these in the crock pot and leave them to be eaten for hours.  My friend, Karen shared this recipe with me.
  • 1 (3 lb.) bag of ½ ounce Italian meatballs, frozen
  • 2 (12 ounce) bottles of chili sauce
  • 1 (32 ounce) bottle of grape jelly or 2 C.
  1. Preheat oven to 425 degrees
  2. Place the meatballs on a cookie sheet in a single layer
  3. Bake for 30 minutes or until brown
  4. Remove from the cookie sheet and place on paper towels to absorb excess oil
  5. Place the grape jelly and the chili sauce in a pot or crock pot and heat until both are melted together
  6. Add the meatball and cook together for 1 hour on low heat
  7. Serve hot!
 Tips and Tricks:
  • The key to this recipe is to use equal parts chili sauce to grape jelly.  You can make more or less.

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