Eileens Jelly Meatballs Recipes

GRAPE JELLY MEATBALLS

Steps:

• Cook meatballs according to recipe directions if using raw meatballs.
• Place meatballs, ketchup and grape jelly in a small slow cooker. Stir to combine.
• Cook on low 3-4 hours or until heated through.

GRAPE JELLY MEATBALLS

Steps:

• Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes.
• Place meatballs in a slow cooker and top with grape jelly mixture.
• Cook on Low for 3 to 4 hours.

HOMEMADE JELLY MEATBALLS

Steps:

• *Note* For extra lazy meatballs use frozen meat balls, Heinz Chili sauce, and grape jelly however, I promise its not as good.
• Preheat oven to 350F degrees.
• First, make the meatballs: combine all meatball ingredients in a bowl and mix well; shape into 1-inch balls.
• Brown them in a nonstick frying pan until browned all over; drain on paper towel then place in a large ungreased casserole dish.
• Bake in preheated oven for 30 minutes.
• To make sauce, combine tomato sauce, brown sugar, grape jelly, Worcestershire, dinnamon, and nutmeg in crockpot on low heat and stir until smooth.
• Add meatballs to sauce.
• If you want a lot, this recipe doubles well.

EILEEN'S JELLY MEATBALLS

Steps:

• Defrost meatballs in microwave. Drain fat.
• Combine rest of ingredients in microwave casserole (about 2½ qt) and microwave on medium-high for 3 - 5 minutes, stirring occasionally until well blended.
• Add meatballs; cook on low setting for 25 minutes stirring occasionally.
• Serve over rice, noodles or mashed potatoes.

NONNA'S TRADITIONAL MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef and ground pork in a large bowl. Set aside.
• In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
• Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
• With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
• Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
• Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
• Preheat the oven to 425 degrees F.
• In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
• Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

HAZEL'S MEATBALLS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat the eggs in a mixing bowl. Add the onion, beef, milk, and salt; mix well. Sprinkle in the cracker crumbs and mix until evenly combined. Form the mixture into 40 meatballs and place into a 9x13 inch baking dish; set aside. Whisk the ketchup, mustard, vinegar, and sugar in a bowl; pour over the meatballs.
• Bake in the preheated oven until the meatballs are no longer pink in the center, about 1 hour.