|by Ralph Steadman|
From Chile to California, South Africa to Alsace, Ralph Steadman has seen the best of the world's wine-producing regions.
Results 41 - 50 of 469 for meatballs grape jelly
Combine above ingredients ... heated sauce over meatballs, place into ... triple the recipe, use only 2 envelopes of onion soup and only double sauce receipt.
Heat grape jelly in a saucepan ... Add previously prepared meatballs. Slice top ... the outside edge. Use the top for a lid or cut into cubes for dipping.
Heat sauce for 15-20 minutes. Brown meatballs, then add to sauce and simmer 15- 20 minutes. Cool for about 1 hour. Reheat when ready to serve.
Use equal size jars. Simmer jelly and ketchup until melted. Drop meatballs in raw; simmer one hour. Refrigerate overnight. Skim off fat. Reheat and serve.
Combine bread crumbs, ... until smooth and jelly is melted, stirring frequently. Heat meatballs in sauce. Put into a chafing dish and serve hot. Makes 5 dozen.
Combine ingredients in ... heat slowly. Form meatballs approximately the size ... center hole of pineapple rings. Pour sauce over top or serve on the side.
Combine and form into balls. Place in pan and simmer in sauce. Simmer for about 1 hour, turning occasionally.
Mix together and cook over very low heat 6 to 8 hours. Be careful that it does not burn. Cover with sauce and cook on lowest heat possible for 1/2 ...
In a large mixing bowl. Combine all ingredients except sauce. Shape meat mixture into 1 inch balls and arrange on a glass baking dish. Do not stack ...
Mix together and make into 1-inch balls. Brown in 1 tablespoon oil. Simmer in sauce, as follows, for 20-30 minutes.
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