Meatball recipe?

My dad used to make them when I was a kid, but I cannot remember the ingredients. I remember grape jelly and a crock pot. Help! :)Meatball recipe?
Grape Jelly Meatballs





INGREDIENTS:


1 1/2 cups chili sauce


1 cup grape jelly (can use currant jelly)


1 to 3 teaspoons Dijon mustard


1 pound lean ground beef


1 egg, lightly beaten


3 tablespoons fine dry bread crumbs


1/2 teaspoon salt





PREPARATION:


Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs to bake.


Combine remaining meatball ingredients and mix thoroughly. Shape into 30 meatballs.





Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on LOW for 5 to 7 hours.Meatball recipe?
I think this cover all the bases





Hope you find the perfect one!!!!











Basic Oven Meatballs Recipes





Ingredients:


3 Beaten eggs


3/4 c Milk


3 c Soft bread crumbs (about


4 1/2 slices)


1/2 c Finely chopped onion


2 ts Salt


3 lb Ground beef








Instructions:





In large mixing bowl,combine beaten eggs,milk,bread crumbs, chopped


onion and salt;add meat and mix well.


Shape into 6 dozen 1'; balls.


Place half the meatballs in 15 1/2 x 10 1/2 x 2 1/4'; baking pan.


Bake @ 375 degrees 25 to 30 minutes.


Remove from pan; cool.


Repeat with remaining meatballs.


Place cooled meatballs on cookie sheet;freeze firm.


Using 24 meatballs per package,wrap meatballs in moisture vapor proof


material.


Seal and label.


Makes 6 dozen.











Oven Porcupine Meatballs Recipe





Meatballs


1 pound hamburger


1/2 cup uncooked rice


1/2 cup water


1/3 cup chopped onion


1 teaspoon salt


1/2 teaspoon celery salt


1/8 teaspoon garlic powder


1/8 teaspoon pepper


Sauce


1 can (5 ounce) tomato sauce


1 cup water


2 teaspoon Worcestershire sauce





In a mixing bowl combine the hamburger, rice, 1/2 cup water, onion,


salt, celery salt, garlic powder, and pepper. Mix well. Shape into


balls. Place meatballs in an ungreased baking dish. Mix together the


tomato sauce, 1 cup water, and Worcestershire sauce. Pour over the


meatballs. Cover and bake in a 400 degree F. oven for 45 minutes.


Remove cover and continue baking for an additional 15 minutes.


This meatball recipe will make 15-20 meatballs.

















Microwave Meatballs





1 pound ground beef


1 egg


1/4 cup chopped onion


1/3 cup fine dry bread crumbs


1 teaspoon liquid beef stock concentrate


1/2 teaspoon dry mustard


1/4 teaspoon oregano


1/4 teaspoon pepper


season to taste





Mix all ingredients together and roll into small balls. Place on a


microwave safe plate and cook on HIGH for 8-9 minutes.


This meatball recipe makes about 20 meatballs.











Meatballs with Sauerkraut -


German meatballs?





2 pounds hamburger


1 envelope onion soup mix


1 cup bread crumbs


3 eggs (beaten)


1 bottle (12 ounce) chili sauce


1 1/2 cup water


1/2 cup brown sugar


1 can (16 ounce) sauerkraut (drained)


1 can 16 ounce whole cranberry sauce





In a bowl combine hamburger, soup mix, crumbs, and egg. Mix well.


Shape into balls and place in 9x13 inch baking dish. In a saucepan


combine chili sauce, brown sugar, water, sauerkraut, and cranberry


sauce. Mix well while cooking over a low heat until it begins to


boil. Pour over the meatballs and cook at 325 degrees F. for two


hours.


This meatball recipe will serve 4 to 6.











Porcupine Meatballs





1 tablespoon vegetable oil


1/2 cup finely chopped red pepper


3 green onions (finely chopped)


2 garlic cloves (crushed)


1 tablespoon minced fresh ginger


1 pound hamburger


1/2 cup long-grain rice


1 tablespoon soy sauce


1/8 teaspoon cayenne


1 large egg


1 can (14 ounce) chicken broth


1/4 teaspoon sesame oil


four 1/4-inch-thick slices fresh ginger


1 1/2 cups water





julienne strips green onion and red pepper for garnish


In a large deep skillet, heat oil over medium high heat. Add red


pepper and cook until tender, stirring occasionally. Add green


onions, garlic, and minced ginger; cook while stirring for 1 minute


longer. Transfer vegetable mixture to a medium size bowl and stir in


hamburger, uncooked rice, soy sauce, cayenne, and egg until well


blended. Line a 15 1/2x10 1/2 inch pan with waxed paper. Shape the


meat mixture to form 1 1/2 inch meatballs and place in pan. Using the


same skillet, heat the chicken broth, sesame oil, ginger slices, and


1 1/2 cups water to boiling over high heat. Arrange the meatballs in


the simmering broth mixture and heat to boiling. Reduce heat to low,


cover, and simmer for 30 minutes. Serve meatballs with broth in


shallow bowls and garnish with green onion and red pepper strips.


This meatball recipe serves four.











Swedish Meatballs with Egg Noodles





This is often misspelled ';Sweedish'; or ';Sweedish Meatballs'; in recipe searches.








Ingredients





2 lb. Ground Chuck 2 eggs


2 cups bread crumbs 1/2 tsp. salt


1/4 tsp. black pepper 1 onion, finely chopped


2 tbs. canola oil 1 can cream of celery soup


1 can cream of mushroom soup 1 cup sour cream


1/2 cup milk 16 oz. medium egg noodles


1/2 tsp. Greek seasoning 1 tsp. sugar


6 qt. boiling water 2 tbs. salt





Preparation





Mix together ground chuck, eggs, bread crumbs, salt, pepper, Greek


seasoning, sugar, %26amp; onion. Shape mixture into small meatballs. Put


2 tbs. canola oil in a large skillet. Add meatballs %26amp; brown on all


sides. Cover %26amp; cook over low heat for 10 minutes. Blend soups, sour


cream, %26amp; Milk. Cover %26amp; simmer 10 minutes. Bring 6 qt. water %26amp; 2


tbs. salt to a rapid boil. Gradually add noodles to water, so water


continues to boil. Cook until noodles are tender %26amp; drain. Serve


meatballs over noodles.








Zesty Porcupine Meatballs





These meatballs are easy to make and a favorite around


our house. Serve over hot rice. Prep Time: approx. 20


Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 40


Minutes. Makes 4 to 6 servings.





1 egg


2 (10.75 ounce) cans


condensed tomato soup


1/4 cup instant rice


1/4 cup chopped onion


1 tablespoon chopped fresh parsley


1 teaspoon onion salt


1/4 teaspoon ground black pepper


1 pound lean ground beef


1/4 cup Worcestershire sauce








Directions


1 Lightly beat egg with a fork, then add a heaping


tablespoon of the soup and mix lightly. Mix in rice, onion,


parsley, onion salt and pepper. Stir in the ground beef and mix


well with hands. From mixture into 1 1/2 inch round meatballs.


2 Coat a large skillet over medium heat with cooking


spray. Cook meatballs and brown on all sides.


3 Combine remaining soup with Worcestershire (you can


increase or decrease Worcestershire to your liking), stir until


smooth, then spoon over meatballs. Cover with lid and simmer


for 20 to 30 minutes, stirring every few minutes.








Hawaiian Sweet And Sour Meatballs








ingredients for 4 servings:


1 1/2 lb Ground beef


1/4 ts Nutmeg


1 ts Salt


2 tb Salad oil


1/2 c Brown sugar


2 c Fresh pineapple chunks


2 ea Eggs


1 ea Onion, minced


2 ea Green peppers,bite size


1/4 ts Garlic powder or minced garl


4 tb Cornstarch


1 1/4 c Pineapple juice


1 tb Soy sauce


1/3 c Water


3 tb Vinegar





Preparation: Blend together beef, eggs, 1 t cornstarch, onion,


pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in


skillet; brown meatballs on all sides. In large saucepan add


remaining cornstarch, soy sauce, vinegar, water, and brown sugar to


pineapple juice. Cook until thickened; stir constantly. Add


meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well


heated. Yield 4 to 6 servings.








Cocktail Meatballs with Grape Jelly





12 oz. bottle (mild) chili or seafood sauce (Crosse %26amp; Blackwell is good)


10 oz. grape, apple, or other jelly





Meatballs:


1 lb. ground beef


1/2 cup plain bread crumbs


1/3 cup chopped sweet type onions


1/4 cup milk or Half %26amp; Half


1 large fresh egg


1 Tbsp. parsley


1 tsp. table salt


1/8 to 1/4 tsp. black pepper


1/2 tsp. Worcestershire sauce


1/4 cup oil, or, small amount of oil mixed with butter for browning





In a large bowl, combine using a fork, the beef, milk and Worcestershire


Sauce. Allow to sit a few minutes. Continue to combine with fork or gently


with hands, add bread crumbs, beaten egg, onion, parsley, milk, salt and


pepper. Gently form 1 inch meatballs. Don't press the mixture tightly


together. Brown quickly on all sides over medium high to high heat.


Make sauce by heating jelly and chili, or, seafood sauce (Crosse and


Blackwell is good) together.


Place browned meatballs in sauce mixture and simmer, uncovered for 30


minutes. Serve hot.





Tangy Cocktail Meatballs








1 beaten egg


1 can condensed French onion soup


2 cups herb-seasoned stuffing mix


1/2 teaspoon seasoned salt


2 pounds ground beef


1 cup ketchup


1 {8 oz.} can tomato sauce


1 cup water


1/3 cup packed brown sugar


1/4 cup Worcestershire sauce


1/4 cup white vinegar





In a large bowl, combine egg, soup, stuffing mix, and salt. Add ground


beef; mix well. Shape into 1-inch meatballs. Place meatballs in a


baking pan. Bake in 350 degree oven for 15-18 minutes or till done.


Drain meatballs and transfer to crockpot. In a bowl, combine ketchup,


tomato sauce, water, brown sugar, Worcestershire sauce, and vinegar.


Pour over meatballs and stir gently to coat. Cover; cook on HIGH


setting for 2-3 hours. Serve immediately or keep warm on low setting up


to 2 hours. Serve with toothpicks.





Barbecue Cocktail Meatballs





2 lb. ground beef


1 onion, finely chopped


1/2 cup milk


1/2 bread crumbs


2 eggs


1/2 tsp. salt


1 cup barbecue sauce


1/2 cup water


1/2 cup apricot jam





1. Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well


and make into small balls. Bake in oven for 45 minutes.


2. In large sauce pan add in barbecue sauce, water and jam. Add in


meatballs and let simmer on low for 10 minutes.


3. Serve with toothpicks.








Italian Meatballs With Peppers





Chopped red and yellow bell peppers add color and texture to


meatballs seasoned with Italian herbs. Served with rice and a


crisp salad these meatballs are fabulous!





Prep: 15 min Ready in: 25 min





1 pound ground turkey


1/4 cup finely chopped onion


1 teaspoon Italian herb seasoning


1/4 teaspoon salt


2 teaspoons olive oil


1 cup (1 large) chopped red bell pepper


1 cup (1 large) chopped yellow bell pepper


1 cup (3 ounces) sliced fresh mushrooms


1 clove garlic, finely chopped


1 teaspoon MAGGI Instant Chicken Bouillon


1 1/2 cups (12 fluid-ounce can) NESTL僧 CARNATION? Evaporated Fat


Free Milk, divided


4 teaspoons all-purpose flour


2 cups hot cooked rice


Chopped fresh parsley








COMBINE turkey, onion, herb seasoning and salt in large bowl;


form mixture into 24 one-inch meatballs. Heat olive oil in large


skillet over medium-high heat. Add meatballs; cook for 3 to 4


minutes or until browned. Reduce heat to low; cook, stirring


occasionally, for 15 minutes or until cooked through. Remove


meatballs from skillet; keep warm.





ADD bell peppers, mushrooms, garlic and bouillon to skillet;


cook, stirring occasionally, for 2 to 3 minutes. Combine 1


tablespoon evaporated milk and flour in small bowl; add to


skillet. Gradually stir in remaining evaporated milk; cook,


stirring frequently, for 5 to 8 minutes or until sauce is


slightly thickened. Add meatballs to skillet; stir to coat.


Serve over rice. Garnish with parsley.





Makes 6 servings








PARTY MEATBALLS -


Appetizer Meatballs





Meatballs:


2 pounds ground chuck


1 envelope Lipton's dry onion soup mix


1 egg


1 slice bread, crumbled


Milk to hold meatballs together


Salt and pepper to taste





Sauce:


1 can cranberry sauce


1 bottle chili sauce





Mix together the meatball ingredients and form into the size


meatballs desired. Brown lightly in a skillet and drain off the fat.





Mix together the sauce ingredients in an electric skillet. Heat to


boiling, add meatballs, and simmer for at least 20 minutes. Makes 8-


10 servings.





ORIENTAL MEATBALLS





16 ozs. hamburger


1 egg


1 sm. onion, grated


1 tsp. dry mustard


Salt and pepper


Pinch of Italian seasoning


1/4 c. soy sauce


1/2 c. tomato juice (or V8 juice)


1 pkg. Sweet 'n Low





Preparation :





Mix first 6 ingredients and form small balls. Pour sauce ingredients


into pan, add meatballs. Cover and simmer for 1/2 hour.





Let cool in refrigerator. Skim off fat. Reheat.
COCKTAIL MEATBALLS


1 lb. ground beef


1/2 c. dry bread crumbs


1/3 c. minced onion


1/4 c. milk


1 egg


1 tbsp. snipped parsley


1 tsp. salt


1/8 tsp. pepper


1/2 tsp. Worcestershire sauce


1/4 c. shortening


1 (12 oz.) bottle chili sauce


1 (10 oz.) jar grape jelly


Mix ground beef, bread crumbs, onion, milk, egg, and next 4 ingredients; gently shape into 1 inch balls. melt shortening in large skillet. Brown meat balls, set aside. Pour off fat; heat chili sauce and jelly in skillet, stirring constantly until jelly is melted; add meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes. This can be put in a crockpot for serving.


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