|by Wendy Veale|
Fondues are great for apres-ski, for apres-shopping, for apres-a-hard-day-at-the-office, apres-anything really.
1 - 10 of 157 for sweet sour meatballs jelly
Squash the ground beef, rice and water, and onion soup; mix thoroughly so that the onion soup and rice are distributed as evenly as possible. If the ...
Form meatballs. Mix all ... simmer for 1/2 hour. Add meatballs and simmer 1 hour more. Note: Best to make ahead and refrigerate. Defat and reheat to serve.
Roll hamburger into ... balls, bite-size. Brown meatballs in a deep ... are thoroughly cooked. Place meatballs and sauce in a chafing dish with toothpicks.
Mix ingredients for meatballs together thoroughly. Shape ... saucepan melt grape jelly on medium heat, ... meatballs, simmer and serve. This is a crowd pleaser!!
Mix hamburger, bread ... inch balls. Cook meatballs until brown. Melt jelly either in microwave ... minutes. Serve hot in chafing dish. Yield 5 dozen meatballs.
Mix together meat, ... and form into meatballs. Place in ... crockpot. Cover with Sweet-Sour Sauce and cook ... sauce and apple jelly in saucepan and ... heat. Pour over meatballs.
Combine all ingredients ... to 2 inch meatballs. Roll in ... tomatoes and use sweet and sour sauce, which follows, ... sauce and grape jelly, mix well. ... for about several hours.
Combine beef, eggs, ... Combine chili sauce, jelly, lemon juice ... simmer 45 minutes. Refrigerate until excess grease is easily removed. Reheat and serve.
Make small meatballs and simmer for ... of tomato sauce. I use about 3/4 of a 2 pound jar of grape jelly. Three pounds of meat should make about 11 dozen.
Mix hamburger, egg, ... chili sauce, grape jelly and lemon juice. ... mixture into small meatballs and place in ... sauce bubbles and meatballs are cooked.
top of page