Chili-Day Meatballs (5 servings)
This recipe sounds a little strange (chili sauce and grape jelly?), but it tastes like burgundy sauce (only without the wine) 1 (12-oz) jar chili sauce 11-oz. jar grape jelly 2 tablespoons lemon juice 1 cube beef bouillon dissolved in 1/2 cup water 1 family meal-sized portion of freezer meatballs
Whisk together chili sauce, grape jelly, lemon juice and bouillon, breaking up all clumps. Simmer on low heat until sauce starts to thicken. Add freezer meatballs; cook in sauce until meatballs are fully thawed and heated through. Serve over hot cooked noodles or rice.
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