Tuesday, March 24, 2009

Meatballs and Sauce

This one is a good variation from the regular Ragu or Prego or whatever. The grape jelly makes it a little darker than traditional sauce and the mixture has a somewhat sweet, rich flavor varied by the spaghetti sauce you choose.
1 26 oz jar of your favorite spaghetti sauce
6 oz V8 juice
1 pkg dry onion soup mix
1/2 c grape jelly
1 15 oz can stewed or diced tomatoes
Approx. 1 lb. precooked, frozen meatballs (turkey or beef) *See recipe below*
photo from wholefoods.com

Combine all ingredients in a slow cooker or large pan on stove. Cook on medium to medium-low heat until meatballs are hot. Turn down heat and simmer until ready to serve. Serve over noodles, rice, or on a toasted roll with provolone, mozzarella or your favorite cheese. Serves 4-6.

Easy Oven Meatballs
1 lb ground beef, 1 egg, 1/2 cup bread crumbs, 1/2 tsp salt, 1/2 tsp Worchestershire sauce, 1/4 tsp. pepper and 1/2 cup milk. Mix it all together and make 1 1/2 inch balls. Bake for 25-30 minutes at 375.

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