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Instructions |
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Combine meat, egg, bread crumbs, and seasonings.
Use a fork for this and then put your hands right in
and mix! It's the only way to really get all
ingredients mixed thoroughly!
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Shape into balls the size of a walnut. Heat chili
sauce, jelly and lemon juice in a heavy skillet or
Dutch oven (spaghetti or soup pot) until blended.
I like the deep soup pot because the sauce
splatters out unless you have it on a low flame
and makes a mess on the stove top.
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Add the meat balls (You will probably need to GENTLY
move the meatballs around in the pot to be sure they
are all in the sauce.) Cover, and simmer for 30
minutes.
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Uncover and cook 15 min. longer, stirring frequently
to prevent sticking to the bottom.
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Serving
Suggestions |
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Once cooled, this freezes well. If you divide up the meatballs into several containers, be sure you put equal amounts of sauce in each container.
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Originally Submitted
11/9/2011
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